Sourdough Pastry Recipe
Golden, flaky, buttery sourdough pastry made with sourdough discard or active starter — perfect for pies, tarts, turnovers, and hand pies.
Ingredients
For the Pastry Dough
2 ½ cups (315 g) all-purpose flour
1 tsp salt
1 tbsp sugar (optional, for sweet pastries)
1 cup (225 g) cold unsalted butter, cubed
½ cup (120 g) sourdough discard or active starter
3–5 tbsp ice water
Optional Fillings
Fruit jam or pie filling
Cheese and herbs
Chocolate spread
Cooked savory fillings
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, and sugar.
Step 2: Cut in the Butter
Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 3: Add Sourdough Starter
Mix in the sourdough discard or starter.
Step 4: Add Ice Water
Add ice water 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
Step 5: Chill the Dough
Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
Step 6: Roll and Shape
Roll the chilled dough on a lightly floured surface to about ⅛-inch thickness.
Use for:
Pie crusts
Turnovers
Danish pastries
Tart shells
Step 7: Bake
Bake at 400°F (200°C) until golden brown.
Small pastries: 20–25 minutes
Pie crusts: 35–45 minutes
Tips for Success
Keep all ingredients cold for flaky layers.
Chill the dough again before baking if it becomes soft.
Sourdough discard adds a subtle tangy flavor and tender texture.
For extra flakiness, fold the dough like puff pastry 2–3 times before chilling.
Sourdough Pastry Recipe
