Buttery, Flaky Sourdough Galette Dough (Pie Crust)

Step 1

In a large bowl, whisk the flour, sugar and salt together.

Step 2

In a separate small bowl, combine the sourdough starter and creme fraiche; set aside.

Step 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.

Step 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.

Step 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.

Step 6

Form the dough into a disc. Wrap tightly in plastic wrap.

Step 7

Roll the disc on its side, like a steering wheel, to fuse any cracks together.

Step 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.

Step 9

Add the flour, sugar and salt to a food processor. Pulse 2x to combine.

Step 10

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).

Step 11

Whisk the sourdough discard and creme fraiche together in a small bowl. Add to the food processor.

Step 12

Pulse 4x to combine. The dough will not form into a bowl; rather it will look like pebbles again or crumble topping.

Step 13

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.

Step 14

Wrap tightly in plastic wrap. Chill for 30 minutes or up to 2 days.