Before you start making the dough, be sure that your butter is cold. I recommend placing the butter inside the freezer for about and hour.

Add 8.5 ounces (or a full cup) of flour into a large bowl with the salt and sugar, mix with a fork.

Next, cut the cold butter into small cubes and add it to the flour mixture.

Using a fork, press the butter into the flour until the mixture resembles coarse meal with some blueberry-size clumps.

Next, add 2 tbsp of ice cold water to the dough and use a fork to distribute.

Then add another 2 tbsp of ice cold water and mix again with the fork.

Use your hands to quickly mix in the dry patches and press the dough slightly.

You need to work quickly, as the warmth from your hands will warm up the butter and you want the butter to remain cold.

It's not necessary for the dough to be uniformly wet at this point since the moisture will spread during resting time in the fridge.

On a clean surface, add a large piece of plastic wrap and dump the dough onto the center.

Next, pick up all of the corners of the plastic wrap and twist so that it forces the dough to form into a ball.

Secure the plastic wrap around the dough ball then press it into a flat, round disc and place in the refrigerator for 30 minutes to rest.

While the dough is resting, it's time to prepare the fruit filling.

Pit your cherries using a cherry pitter, or if you don't have one use the larger end of a chopstick and insert it into the cherry, wiggling until the pit pops out the opposite end.

In a bowl, add your pitted cherries, blackberries, sugar and corn starch the mix to combine.

If you like your desserts sweet add 2 tbsp of sugar.

While the fruit bakes in the oven, it will release a lot of juices.

The cornstarch will help thicken those juices to create a jam-like consistency and also prevent the juices from leaking out of the galette and onto your baking sheet.

First, preheat your oven to 400F.

Remove the chilled dough from the refrigerator. If you want to make 2 galettes, cut the dough ball in half.

Onto a clean surface sprinkle some flour and using a rolling pin roll out the dough into a circle.

The thickness of the rolled out dough should be about 1/8-inch thick.

Use a knife to slice off errant blobs and roll them back into patches where they're needed to make it into a somewhat even circle.

Do not to roll too much, since those butter pieces need to remain intact in order for the dough to stay light and flaky.

Carefully, move the dough circles on a parchment lined baking sheet and add the fruit filling leaving a 1 1/2 inch border.

Next, fold the edges in sections, do it however you can, as long as there are no cracks where the juices could leak out during baking, so don't worry if it looks "rustic" ... it's supposed to!

Lastly, brush on a bit of milk or egg wash onto the edges of the galette and generously sprinkle sugar over the entire galette.

Bake at 400F for about 45 minutes or until the dough is golden brown.

To serve, allow the galettes to cool slightly.

You can enjoy as they are or top with your favorite ice cream or powdered sugar.