Lemon-Glazed Berry Galettes with Cornmeal Crust

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Let’s just take a moment of silence and imagine ourselves eating one of these:

Berry Galette

Sweet and tart lemon glaze drips down the perfect flaky, sugar-crusted pie crust while fresh summer berries burst through. They’re magnificent, if I don’t say so myself. 

Berry Galette

I had this idea because I’m teaming up with Crisco® to help inspire home cooks with new recipe ideas and cooking and baking tips using Crisco® products, and hello- pie!

The berry bushes in my yard are in full swing and there’s no better way to eat fresh home-grown berries than in some sort of pie. 


Galettes are my favorite pastry to make because they’re so darn easy.  Pie crust is really a cinch to whip up and with the rustic nature of a galette, you need zero pastry skills to make it look presentable.  A galette is a free-form pie and the more rustic, the better!  You’re basically rolling out a piece of dough, placing a filling in the middle, and wrapping up the edges to keep it all in.

Berry Galette

I wanted to do something a little different with my pie crust this time and adding just a bit of cornmeal was the perfect touch.  It makes it just different enough to be interesting, and the little specks of texture are the perfect balance to the tender berries and creamy glaze. 

Berry Galette

I’m using Crisco® All-Vegetable Butter Flavored Shortening Sticks  in this crust because I love how it keeps the dough super flaky, yet soft and tender at the same time.  It also makes for a really easy dough to work with for free-forming the individual galettes.  I always keep the baking sticks in my pantry because they’re so easy to measure.  They’re also a great alternative to butter in some recipes, with 50% less saturated fat and zero grams trans-fat per serving. (12g fat per serving, you can see the nutrition information for fat and saturated fat content.)

Berry Galette

Once your Crisco® shortening is cut into your flour, cornmeal, sugar, and salt, it should look kind of like pea-gravel.  There should still be some larger pieces visible.  You don’t want to overwork the dough or mix in the shortening completely.  A great pie crust dough will have chunks of shortening or butter visible in the dough. 

Berry Galette

Then you’ll add just enough ice water to pull the dough together, very gently stirring with a fork. Notice how it’s still chunky, with pieces of shortening, but you can easily clump it together when you grab a handful.  

Berry Galette

The great thing about a rustic galette is that you can really make any size you want.  This recipe will easily make a couple of larger ones, but I love the charm and ease of serving with individual pastries.  I just used a bowl from my cupboard that was about 5 inches in diameter as a guide, but feel free to eyeball them if you want to live on the edge.

Berry Galette

This simple filling lets the beautiful fruit shine; just toss your berries with a little sugar, a touch of lemon juice, and a thickening agent.

Berry Galette

Place little mounds of filling in the center of each round of dough,  leaving about an inch around the outer edge.

Berry Galette

Fold up the edges like a cute little package.  This doesn’t have to be fancy; just fold the edges around as you go.  I usually try to kind of pleat them as I move around.

Berry Galette

Once they’re all finished, brush them with a little milk, sprinkle with some coarse sugar, and pop them in the oven.

Berry Galette

While they’re in there, magical things happen.  The berries burst and form a sweet syrup that thickens within the flaky, melt-in-your mouth crust.  

Berry Galette

As hard as it will be, let them cool down, and then drizzle them with an easy glaze whipped up with powdered sugar, melted butter, and fresh lemon juice and zest.  Try not to just eat it with a spoon.

Berry Galette

The individual sizes are perfect for serving on their own pretty plates, and you can even eat them hand-held if you want to.  

Berry GaletteIndividual sizes are also really fun to box up and share.  I took some from this batch to a few friends to enjoy.  My favorite way so share my garden bounty!

Berry Galette

Any way you eat them, these will be your favorite taste of summer!

Berry Galette


Lemon-Glazed Berry Galettes with Cornmeal Crust

5 from 2 votes


  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 cup cornmeal
  • 1 teaspoon table salt
  • 1 tablespoon sugar
  • 1 cup Crisco® All-Vegetable Butter Flavor Shortening Sticks cut into chunks
  • ice water 1/4-1/2 cup
  • milk and coarse sugar for brushing and sprinkling


  • 2 cups blueberries
  • 1 cup raspberries
  • 4 tablespoons sugar
  • 1 tablespoon Clear Gel* or 3 tablespoons flour
  • 1 tablespoon fresh lemon juice


  • 1 1/2 cup powdered sugar
  • 2-3 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter melted


  • Preheat oven to 375 degrees.
  • Place flour, cornmeal, salt, and sugar in a bowl and mix. Add Crisco® shortening and cut in with a fork or clean hands until medium sized crumbs appear. Slowly drizzle in ice water, stirring gently with a fork, just until the dough comes together.
  • Turn dough onto a lightly floured surface and roll out to about 1/8-1/4 inch thick. Cut into 8 5-inch rounds.
  • Place berries in a separate bowl. Combine sugar and ultragel or flour and toss with berries along with the lemon juice.
  • Place a mound of berries on each dough round, leaving about an inch of dough around the edge. Gently fold dough up around berries, leaving open in center. Brush crust with milk and sprinkle with coarse sugar.
  • Bake for 35-45 minutes, until berries are bubbly and crust is golden brown.
  • When pastries have cooled to just warm or room temp, mix up all glaze ingredients and drizzle over each one.


  • Clear Gel is an instant food thickener. It works especially well with fruit dishes, but you could use flour, or a bit of cornstarch as well.
Author: Our Best Bites
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We love partnering with brands we love and use in our own kitchens!  This post is in partnership with
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Visit Crisco.com to find baking tips and inspiration for your next cooking or baking adventure! You can also search #CriscoCreators on social media to see what my fellow Crisco Creators have been whipping up!

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Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I made a modified version of this tonight with blueberries and a store bought pie crust that I needed to use up, and they were so delicious! I unrolled the pie crust out on to some cornmeal because I wanted a bit of the crunch that you talked about, and I made them into 4 mini galettes like another reader did, by using a muffin tin, and then pieced together the crust scraps to make one larger galette. Next time (later this week…haha) I’ll make them with your homemade crust. I’m already looking forward to it!

  2. 5 stars
    I made these tonight and added fresh rhubarb. I also didn’t have lemon, so I used lime instead for the topping. Thanks for inspiring this yummy treat! Will definitely make these again!

  3. Can we use butter in the crust instead of shortening?

    And amazon has lots of baked goods boxes.

    1. Yes, you can make the dough ahead of time and store in the fridge until ready to use.

  4. So I just made these and mine definitely don’t look like yours ? The sides did not stay up when baking and the berries just melted everywhere. I’m hoping they still taste good though.

    1. I think most pastries are better eaten fresh, but they would probably still be good the next day. The bottom crust might get a little soft.

  5. I agree! Also wondering where those cute boxes might be purchased.. they look like something perfect to put a little something sweet in for my future sister in law’s bridal shower early next spring for favors! 🙂

    1. Absolutely! I actually used frozen berries for this batch (that I froze from my garden berries 🙂 )

  6. You knew someone would ask…where did you get the cute boxes? And I have to tell you, I was looking at my copy of The Ultimate Grill Guide again this morning and am completely in love with it, especially since I found the search tool! I can quickly find exactly what I’m looking for without scrolling through the whole thing. I also love the links you have created, like the one for guiltless Alfredo sauce that pop me instantly to the right place! You girls are my favorites. But you already knew that.

  7. where is the best place to buy the cute little gift boxes to put these delicious morsels in?

    1. I usually buy my little boxes at party supply stores. These ones in the photo are from World Market!

  8. Just this morning I noticed that my peach tree has dropped the first of its ripe peaches, so I made a filling of 3 c. peaches, 3 T. flour, 2 T sugar and 1 T. cinnamon. My pastry crust rounds turned out a little too thick and a little too small (about 1/4 ” thick x 4″ diameter). I was having trouble folding the pastry up around the filling. In a fit of genius, I centered each round over top of a muffin tin and plopped a dollop of fruit filling in the middle. They settled right down into the muffin cup and they turned out so cute. The recipe even made 12 x 4″ rounds, just right for a 12-cup muffin tin. The cornmeal makes the pastry special–nice crunch and flake to it even though I rolled mine a little too thick. I’m off to make a glaze–might try a little almond extract and milk in place of the lemon juice. I Know! I should start a blog or something. First time poster, long time reader/lurker–love your recipes and your writings. Thank you.

    1. Oh that is a GREAT idea, Lori! I’m totally going to try the muffin cup, too! I’m so glad you left a comment- we love to hear our reader’s thoughts, keep it up! 🙂

  9. Thank you so much for this recipe – I have an overload of blackberries and this will be a fitting serving option. You’ve got salmon berries in yours…love those. These look fantastic and I can’t wait to try this! 🙂