Make your dough. Add the flour, salt, and butter to your food processor (affiliate link). Pulse until it resembles wet sand. Then, let the food processor (affiliate link) run at a slow speed while you add the ice water. In about 30 seconds, you should have a perfect and manageable pie crust. Wrap in kitchen plastic and chill in the fridge for at least 30 minutes.

Prepare the mixed berries. Add the berries to the bowl and sprinkle with two tablespoons of flour. Add the cane sugar, lemon juice, vanilla, and a pinch of salt. Mix carefully.

Roll the dough. Roll the galette dough over parchment paper into a flat circle. Place the berry mix in the center, leaving about 1/2 to 1 inch without filling. Carefully start folding the dough towards the filling to form a crust.

Brush the edges. Brush the edges with whole fat coconut cream or any plant-based milk. Sprinkle the turbinado sugar around the edges. Bake until the berries are bubbling and the crust looks golden and delicious.