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Lemon-Glazed Berry Galettes with Cornmeal Crust


  • 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
  • 23 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter, melted


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Turn dough onto a lightly floured surface and roll out to about 1/8-1/4 inch thick. Cut into 8 5-inch rounds.
  4. Place berries in a separate bowl. Combine sugar and ultragel or flour and toss with berries along with the lemon juice.
  5. 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.
  6. Bake for 35-45 minutes, until berries are bubbly and crust is golden brown.
  7. 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.