Set your oven to 400°F and prepare a baking sheet by lining it with parchment paper.

Lightly flour your work surface, then roll out one of the pre-made pie crusts. Using a 4-inch round cutter (or a small bowl as a guide), cut out circles of dough. Gather and re-roll the scraps as needed until you have 6 rounds total.

In a separate bowl, combine the sliced strawberries with the sugar and cornstarch. Toss gently until the berries are evenly coated.

Place a portion of the strawberry mixture in the center of each dough round, leaving about a 1-inch border around the edges. Fold the edges of the dough up and over the filling, gently pleating as you go.

Whisk together the egg yolk and water, then brush it over the exposed crust. Sprinkle the edges with turbinado sugar for a crisp, sweet finish.

Transfer to the oven and bake for 15–20 minutes, or until the crust turns golden brown.

Let the galettes rest on the baking sheet for about 10–15 minutes before serving so they can set properly.