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Sourdough Flaky Pastry for Pies, Tarts, and Galettes

Makes 2 dough rounds, enough for 1 pie or 2 galettes or tarts


400°F - 500°F

cook time

10 minutes


295g all purpose flour
1 tsp salt
2 TB lemon juice
200g ripe 100% hydration starter, chilled
2-3 TB ice water
227g (2 sticks/16 TB) cut into 1/2” chunks and chilled until very cold


Mix flour, salt, cold starter, and lemon juice in a bowl and combine. Add the butter and incorporate into the flour. Add water if necessary. Turn out onto your work surface, shape into a 5” square, and cover with plastic wrap and refrigerate for 30 minutes.

After the dough has rested, take out of the refrigerator set onto your work surface. Roll out into a rectangle measuring 12” x 6.” With the shorter side nearest you, fold the dough up a third of the way, then fold the top down onto the side that was just folded up, much like a letter. Rotate 90 degrees, the roll out to 12” long. Fold once more, then cover with plastic wrap and refrigerate. Let dough rest for 30 minutes.

Repeat 2 more times. Let the dough fully rest for 1 hour in the refrigerator before using for a recipe.

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