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Sourdough Pie Crust for a galette

Flaky Sourdough Pie Crust (Sweet or Savory)

  • Author: Maurizio Leo
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 pie crusts
  • Category: Dessert, Breakfast, Lunch, Dinner, Brunch
  • Cuisine: American


This crust blends sourdough tang with classic ingredients, resulting in a flaky and flavorful base suitable for sweet and savory pies. It offers a unique twist on traditional pie crusts and is made with flour, butter, and sourdough discard.

The recipe makes two sourdough pie crusts suitable for the bottom pie crust and top (for something like apple pie). If you only need a bottom crust (or you’re making a galette or crostata), halve all the ingredients.


  • 350g all-purpose flour
  • 14g granulated sugar
  • 6g fine sea salt
  • 226g unsalted butter, cold
  • 230g ripe sourdough starter discard, 100% hydration
  • 74g cold water


  1. In a large bowl, whisk together the flour, sugar, and salt. Cut the butter into small cubes. Add the butter and lightly toss to coat with flour. Using a pastry blender or the back of a fork, cut the butter into the flour until the butter is the size of small peas. Add the sourdough starter and water. Stir with a spatula until well combined. The dough should just come together, but add more water, one tablespoon at a time, as needed.
    Cutting cold butter into flour with a pastry blender.
    Cutting cold butter into flour with a pastry blender.
  2. Scrape the dough onto a clean work surface and knead it until it comes together. Form the dough into a disc, then using a bench scraper, divide it directly in half. Form each half into a disc, tightly wrap each in plastic wrap, and refrigerate for 2 hours (or overnight).
    Sourdough pie crust disc
  3. To use the crust, remove one disc from the fridge, unwrap it, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out into a round about 12 inches in diameter. Fit to the bottom of a pie dish and repeat for the second disc for the top of the pie crust.
    Rolling sourdough pie crust out to 12 inches.
    Rolling sourdough pie crust out to 12 inches.


For a savory crust, omit the sugar in the recipe.

Halve all the ingredients to make a single pie (or galette) crust.

After rolling out and filling your crust, be sure to refrigerate your pie/galette/crostata for at least 15 minutes before baking for a flakier crust.

The pie crust can be wrapped in plastic, placed into a freezer bag and kept in the freezer for up to 6 months. To use, thaw in the refrigerator overnight, then roll out the next day as described above.

Keywords: Butter, pie, pastry, galette, tart, hot pocket, empanada, pastry dough