Prepare the filling by washing and hulling the strawberries, chopping them into small pieces. Mix with blueberries, sugar, cornstarch, cinnamon, and lemon zest until well coated.

Roll out the pie crust and cut into 4.5-inch circles, about six total.

Assemble the galettes by placing 1/4 cup of the fruit mixture in the center of each dough circle.

Fold the edges of the dough over the filling, pressing to secure and create a rustic look.

Brush the edges with egg wash (or non-dairy milk) and sprinkle with coarse sugar.

Bake at 400°F (200°C) for 25-30 minutes until golden brown.

Let cool for 5-10 minutes before serving warm, ideally with whipped cream or ice cream.