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.

Note that as the dough “proofs”, ferments and bakes, it will not rise like a sourdough bread loaf would. That’s because, when using discard, the starter has already risen once. Also, the dough is mostly butter! We are adding the starter more for flavor, and to help “condition” the flour.

The dough recipe contains very little sugar, allowing you to use it in either sweet or savory applications! Here’s our take on pizza:

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

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

Some of our favorite savory ideas include:

  • fresh tomato, feta, basil
  • Pear, blue cheese, walnuts
  • PIzza- fresh mozzarella, fresh herbs, any toppings of your choice



Sourdough Crust Galette

Prep Time 30 minutes
Fermentation Time 8 hours
Baking time 1 hour
Makes 2 galette shells


For Crust

  • 125 g spelt flour
  • 125 g all purpose flour
  • 10 g (2 tsp.) raw cane sugar
  • 3 g (1/2 tsp.) sea salt
  • 225 g (8 oz., 2 sticks) pasture-raised butter, unsalted
  • 225 g (1 cup) sourdough starter (100% hydration)

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)
  • 30 g /2 Tbsp. brown sugar
  • 50 ml /¼ cup crushed roasted hazelnuts, pistachios, almonds or other tree nuts
  • 13 g /1 Tbsp. turbinado (raw) cane sugar
  • lemon zest
  • 1 egg

For Savory Filling

  • 2-3 cups /500 g, about 1 lb. fresh veggies (zucchini, arugula, tomato, onion, mushroom, etc.), chopped
  • 1/2 lb. /250g mozzarella, provolone or other fresh melty cheeses
  • 2 Tbsp. olive oil
  • (Optional) 4 oz. sausage, crumbled
  • lemon zest


Make Dough

  • Mix flour, sugar, and salt in a bowl.
  • Ensure butter is very cold. Cut butter into pea-sized cubes (about 1/2" or 1 cm).
  • 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.
  • 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).
  • Cover bowl with towel or plastic wrap and let sit 6 to 8 hours at room temperature.
  • Divide dough. You have enough to make two galettes or one full pie crust with top and bottom.
  • 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

  • Preheat oven to 375 °F (190 °C).
  • Flour workbench or surface, and roll out the divided, chilled dough into a 14" (35cm) circle. It will be thin, about 1/8" to 1/4". It doesn't have to be a perfect circle, just round-ish
  • Line a half-sheet pan with parchment paper.
  • Carefully transfer the dough onto a rolling pin, and then into pan on parchment paper.
  • (For sweet) In the middle 25 cm/10 inches (leave outer 2-4 inches plain), sprinkle brown sugar lightly.
  • Zest lemon and sprinkle into middle evenly.
  • If adding nuts, sprinkle crushed nuts into middle evenly.
  • Slice larger fruit and add all fruit to the middle 10 inches.
  • Fold outer ring of dough inward towards the center. Carefully fold and repair any tears in the dough (they will leak).
  • (For savory) Brush olive oil generously onto outer crust.
  • (For sweet) Beat egg, and brush generously onto outer crust.
  • (For sweet) Sprinkle raw sugar on top of crust.
  • (For sweet) Transfer to a sheet pan.
  • Bake 40 to 45 minutes, or until crust is golden brown and filling is bubbling.
  • Let cool initially, but serve warm. Keeps in refrigerator 3 days or in freezer up to a month.



6 thoughts on “Sourdough Pie Crust or Galette Dough

  1. Gale Reply

    HI Austin, I made this for the first time yesterday. My plan was just to make a savoury version. Once we tried the savoury, a decision was made to make a sweet version too. 😀 It was so good, Definitely making it again! Thanks for the recipe.

    • Austin Post authorReply

      Great, glad it worked out! Yes, it’s quite difficult to have to choose between savory or sweet… that’s why the recipe makes 2! 😉

  2. 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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