In a large bowl, combine the flour, sugar, and salt. Grate the cold butter directly into the flour and use your fingers to mix together the butter until it looks like coarse meal and pea-size.

Sprinkle with 6 tablespoons of the water, and knead until the dough comes together, adding more water as needed. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for up to 40-60 minutes.

20 minutes before you remove the dough from the oven, preheat the oven to 400º. Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.

Cut open the cranberry bag and pour into a large bowl. Pour in the sugar, cinnamon, orange zest, orange juice, and cornstarch. Mix together until fully combined and set aside.

To the dough, pour in the cranberry mixture into the center of the dough. Fold the dough on top of the galette, overlapping each fold. Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.