clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough galette dough

Buttery, Flaky Sourdough Galette Dough (Pie Crust)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Emilie Raffa
  • Prep Time: 5
  • Cook Time: 50
  • Total Time: 55 minutes
  • Yield: Serves 6
  • Category: Sourdough Discard Recipes
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegetarian


This is my go-to recipe for buttery, flaky sourdough galette dough. Made with 6 simple ingredients, it easily comes together by hand or in a food processor. Use it for any sweet or savory galette recipe (try my sweet sourdough galette with peaches and strawberries!)


  • 200 g  (1 1/2 cups) all purpose flour
  • 12 g (1 tbsp) granulated sugar 
  • 3 g (1/2 tsp) fine sea salt
  • 115 g (8 tbsp.) unsalted butter, cold, cut into 1/2-inch cubes
  • 50 g (appx. 1/4 cup) sourdough discard
  • 30 g (2 tbsp) creme fraiche


By Hand Method:

  1. In a large bowl, whisk the flour, sugar and salt together.
  2. In a separate small bowl, combine the sourdough starter and creme fraiche; set aside.
  3. Add the cold, cubed butter to the flour mixture. Rub it into the flour using your finger tips. The texture should look “sandy” with pebble-sized chunks of butter throughout.
  4. Slowly drizzle the sourdough mixture on top of the flour. Using a fork, gently toss the mixture together until it starts to stick together.
  5. Then, bring the dough together with your hands, pushing it forward with the heel of your hand, only a few times, to form a cohesive dough. Do this directly in the bowl or on a lightly floured work surface if you need more space. Note: if the dough is very sticky at this point, which could happen due to the texture of your sourdough starter (too liquid) and a warm ambient temperature (tricky to handle), add more flour to correct the texture. 
  6. Form the dough into a disc. Wrap tightly in plastic wrap.
  7. Roll the disc on its side, like a steering wheel, to fuse any cracks together. 
  8. Chill for a minimum of 30-45 minutes before rolling. Alternatively, chill the dough overnight or up to 2 days. Return the cold dough to a moderate room temperature before using; otherwise it will be too stiff to roll.

Food Processor Method:

  • Add the flour, sugar and salt to a food processor. Pulse 2x to combine. 
  • Add the cubed butter. Pulse 4x. The texture should look like sandy “pebbles” with some small and large pieces of butter throughout (do not over pulse at this stage).
  • Whisk the sourdough discard and creme fraiche together in a small bowl. Add to the food processor.
  • Pulse 4x to combine. The dough will not form into a bowl; rather it will look like pebbles again or crumble topping.
  • Dump the mixture onto your work surface. Gently bring the dough together with your hands; it should easily stick together. Form a disc. If the dough feels a little sticky or wet sprinkle flour the top and bottom of your dough.
  • Wrap tightly in plastic wrap. Chill for 30 minutes or up to 2 days.

To Use & Assemble:

Jump to this post: sweet sourdough galette with peached and strawberries.