Sourdough Pie Crust or Galette Dough

Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called discard).

I like galettes because they are more forgiving than pies (they’re supposed to look messy, er, rustic!) Plus, since they’re open-faced, when you make this recipe, you get TWO galettes from it!

You can use any combination of flours. I usually use 50% spelt or other ancient grain flour and 50% all-purpose flour.

The dough recipe contains very little sugar, since fruits added contain plenty of natural sugars and will make this sweet enough.

Plus, with such little sugar in the dough, you can make savory galettes with it, too, like this galizza (galette pizza)!

A “galizza”– galette crust, pizza fillings and toppings

Use any seasonal, fresh fruit you wish– peaches, nectarines, or berries in the summer; pears, apples, persimmons in the autumn, etc. You can also crumble crushed nuts into it.

You could even make savory pies with tomato, feta, basil, etc. The sky’s the limit!

Note that as the dough both ferments and bakes, it will not inflate like a sourdough bread loaf would. The fermentation activity is practically invisible, but there should be a slightly sour flavor.

Sourdough Crust Galette
For Crust
  • 125g spelt flour
  • 125g all purpose flour
  • 10g (2 tsp.) raw cane sugar
  • 225g (1 cup) sourdough starter (100% hydration)
  • 225g (8 oz.) pasture-raised butter, unsalted
  • 3 ml (1/2 tsp.) sea salt
  • 1 egg
For Sweet Filling
  • 2-3 cups (500 g, about 1 lb.) fresh sliced fruits (nectarines, apples, pears, persimmons) or mixed berries (like strawberries, blueberries, raspberries, blackberries)
  • 30g (2 Tbsp.) brown sugar
  • 50 ml (1/4 cup) crushed roasted hazelnuts, pistachios, almonds or other tree nuts
  • 13g (1 Tbsp.) turbinado (raw) cane sugar
  • lemon zest
For Savory Filling
  • 2-3 cups (500 g, about 1 lb.) fresh veggies (zucchini, arugula, tomato, onion, mushroom, etc.), chopped
  • ½ lb. (250g) mozzarella, provolone or other fresh melty cheeses
  • 2 Tbsp. olive oil
  • (Optional) 4 oz. sausage, crumbled
  • lemon zest
Make Dough
  1. Mix flour, 2 tsp. cane sugar, and salt in a bowl.
  2. Cut very cold butter into pea-sized cubes (about ½" or 1 cm).
  3. Incorporate butter pieces into flour slowly using a pastry blender, or your hands. I like to squish the chunks with my fingers as I am incorporating them in.
  4. When all the butter is added, slowly add the sourdough starter and mix together until you reach a dough-like consistency (neither too wet nor too dry).
  5. Cover bowl with towel or plastic wrap and let sit 6 to 8 hours at room temperature.
  6. Divide dough. You have enough to make two galettes or one full pie crust with top and bottom.
  7. Chill dough at least 2 hours. Store divided dough in a tightly sealed bag until you are ready to use it (up to 1 week in refrigerator or several months in freezer.)
Make Galette
  1. Preheat oven to 400F/205C.
  2. Flour workbench or surface, and roll out the divided, chilled dough into a 14" (35cm) circle. It will be thin, about ⅛" to ¼". It doesn't have to be a perfect circle--that's what's great about galettes!
  3. Carefully transfer the dough onto a rolling pin, and then to a sheet of parchment paper.
  4. In the middle 25 cm/10 inches (leave outer 2-4 inches plain), sprinkle brown sugar lightly.
  5. Zest lemon and sprinkle into middle evenly.
  6. If using, sprinkle crushed nuts into middle evenly.
  7. Slice larger fruit and add all berries to the middle 10 inches.
  8. Fold outer ring of dough inward onto the berries. Carefully fold and repair any tears in the dough.
  9. (For savory) Brush olive oil generously onto outer crust.
  10. (For sweet) Beat egg, and brush generously onto outer crust.
  11. (For sweet) Sprinkle raw sugar on top of crust.
  12. (For sweet) Transfer to a sheet pan.
  13. Bake 40-45 minutes, until crust is golden brown and filling is bubbling.
  14. Let cool initially, but serve warm. Keeps in refrigerator 3 days or in freezer up to a month.



4 thoughts on “Sourdough Pie Crust or Galette Dough

  1. jc Reply

    Hi there. Thank you for sharing the recipe; I’m making it now but have a question. I am not sure about leaving the dough out at room t for 6-8 hours before placing it in the fridge. Could you explain the significance of this step? I am used to that with a pie/galette dough, all the ingredients are cold and once the dough is mixed, it goes in the fridge for a few hours. Thank you!

    • Austin Post authorReply

      I included that step in order to simulate a “proof” of the dough so it develops flavor. You could do this step either at room temperature, or in the refrigerator.Or you could even skip it altogether.
      Let us know how it turns out!

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