In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
In a separate bowl, mix together the sugar and cornstarch (or flour).
Then add the sugar/flour mix to the berries and combine.
Simmer until the mixture slightly thickens.
Set aside to cool.
Putting it all together:
Line a cookie sheet, with a piece of parchment paper.
Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape. It doesn’t have to be perfect, this is a rustic pie remember!
Place the berry filling in the centre of the pastry sheet. Note: If you think that there might be too much filling for the pastry, don’t add it all.
Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed. You’ll have to move quick because the filling is liquid-y.
In a separate bowl, mix together the egg and 1 tbsp of water. Then using this mixture, brush the pastry.
Sprinkle cinnamon and sugar on to the pastry.
Place the galette into the oven, then immediately TURN DOWN the heat to 375 degrees.
Bake for 40 minutes, or until the pastry is golden brown.
When the galette is done baking, remove it from the oven.
Let your galette sit for about 10 minutes before serving.
Serve slightly warm with ice cream or whipping cream!