Make the pie crust pastry or else use a store-bought pie pastry if you're out of time.

To make a homemade pie crust: Using a food processor, pulse the flour and salt for 10 seconds. Add the cubes of chilled butter. Process again for 30 to 40 seconds till flour mixture looks coarse with small lumps. Add 3 tablespoons of ice cold water. Pulse 5 to 7 times till dough looks smooth. Add 1 to 2 tablespoons more of iced water if needed to make the dough stick together. Shape the pastry in two round discs about 5 inches in diameter. Wrap in plastic wrap. Refrigerate for at least 1 hour till ready to roll out.

*Note: This pastry recipe makes two pie crusts. Use one for this galette. The remaining pie crust can be kept wrapped and  frozen till ready to use.

When ready to roll, unwrap and place the pastry crust between two pieces of parchment or wax paper. On a floured surface, roll out the chilled dough with a rolling pin. Shape the dough in a free form circle.

Transfer the rolled-out pastry crust on a baking sheet lined with parchment or baking paper. Set aside.

Preheat the oven to 400 F.

In a large mixing bowl, combine the fruits, calamansi (or lemon) juice, granulated sugar, cornstarch. Blend well.

Pour the fruits mixture on the center of the pastry pie crust. Leave about 1 inch around the borders for folding the crust.

Fold up the borders in pleats all around. The galette should look like a round open pie with pleats around.

Beat together the egg and water in a small bowl to make the egg wash. Seal the pleats by brushing egg wash all over the pastry borders.

Sprinkle brown sugar on the pastry and the filling.

Bake the Strawberry-Blueberry Galette in the center rack of a preheated 400 F oven for 30 minutes.

When done, slide the baked galette on a serving platter. Slice in wedges and serve warm with vanilla ice cream on the side.