How to make pie dough; 5 regular recipes

How to make pie dough - 5 simple recipes

When a large family gathers around the table for tea, they want something tasty and better than homemade, prepared with their own hands. These are, naturally, pies - prepared for their own beloved household members. And here the question arises: how to prepare pie dough, which pie dough is best?

After all, the dough for a pie can be: yeast (sweet or unleavened); biscuit or puff pastry; sandy; on kefir; all-purpose with mayonnaise; frisky all-rounder.

So we’ll figure it out: which type of dough is more delicious and quick to make.

Yeast: recipes for savory and sweet butter dough

1. For unsweetened butter dough you will need:

warm milk - 500 ml
eggs - 2 pcs
butter (margarine) -150 g
fresh yeast - 50 g
sugar - 1 tbsp.
salt - 1 tbsp.
sunflower oil - 2 tbsp.
flour - 1 kg 100 g

Manufacturing:

1.Pour warm milk into a bowl and add yeast, mix.

2. Sprinkle them with salt, sugar and a little flour. Mix thoroughly to avoid lumps.

3. Add enough flour so that the mixture is like pancakes. Set aside.

4.Take another bowl and beat in the eggs.

5. Beat the eggs so that the whites are mixed with the yolk.

6. Melt the butter and cool slightly, then add to the eggs and mix well.

7. Add a little flour to the consistency given to us, mixing thoroughly.

8. Now, we combine our two consistencies: yeast with milk and eggs with butter and mix everything well, adding a little flour.

The flour must be sifted in advance.

9. Start kneading the dough with your hands, add sunflower oil and knead until it starts to stick to your hands. It should become soft and elastic.

10. After kneading, cover with a napkin and leave to rest for 40 minutes. The dough will rise, you need to knead it well to release carbon dioxide.

11. Then put it back in the bowl, cover and set aside for 30 minutes to rest. When the dough has rested, you can bake pies, buns and pies. This is the cut dough we got.

2. For sweet butter dough we will need:

warm milk - 500 ml
butter (margarine) - 200 g
sour cream - 100 g
sugar - 1 glass
eggs - 3 pcs
yeast - 60 g
salt - a pinch
vanilla - 1 sachet
1 tbsp. lard (pork fat)
flour - 1.2 kg.

Manufacturing:

The production development is the same as for unsweetened butter dough. Just grind the eggs with sugar and salt, melt the butter along with lard, and then use the same technology.

Shortbread dough

To make shortbread dough we will need:

flour - 3 tbsp. + not enough for batching
softened butter - 250 g
egg - 3 pcs
sugar - 1.4 tbsp.
soda - 0.5 tsp.
lemon -1/2 sh
vanilla sugar - 5-10 g

Manufacturing:

1. Grind eggs and sugar until white.

You can use a blender, it’s faster. The mixture should turn out like this.

2. Add softened butter to the beaten eggs and beat as well.

3. To the acquired consistency, add soda, quenched with lemon juice, vanilla sugar and mix everything again.

4. After this, add evenly, sifting the flour.

5. After kneading with flour, a thickened mass comes out, between tight and watery.

6.Pour flour onto the table and spread the resulting mass. We start kneading with our hands, you can put it on cling film and form a lump of dough.

The dough must be put in the refrigerator to mature for 30-40 minutes, and then make cookies, pie and other products. If you are not going to bake the product right away, then store the dough in the refrigerator or freezer, depending on the storage time.

Watch another video recipe for making shortcrust pastry.

Kefir dough

For production we need:

eggs - 2 pcs
sugar - 1 tbsp.
drink – 250 ml
fluffing agent - 2 tsp.
vanilla sugar - 5 g
sifted flour - 2 tbsp.
salt - a pinch

Manufacturing:

1. Beat eggs, salt and sugar in a blender until snow-white foam.
2.Add the drink and vanilla and mix everything.
3. Combine the sifted flour with baking powder and add it to the mixture with eggs and kefir.
4.Mix everything thoroughly until smooth, without lumps, like thick sour cream.

This dough must be consumed immediately, add any fillings to it: nuts, dried apricots, raisins and others, but not very juicy, and you can bake.

Frisky all-purpose pie dough

To make it you will need:

warm milk - 0.5 l
sifted flour - 3-4 tbsp.
sugar - 1 tbsp.
salt - 1/2 tbsp. (maybe a little less)
vegetable oil - 2 tbsp.
dry yeast

Manufacturing:

1.Pour warm milk into a bowl and sift flour into it.

2. Salt, sugar, sunflower oil and yeast are added to the mass given to us.

3. Mix all ingredients, add flour evenly.

4.If the dough comes out sticky, add more flour, for a total of 3 cups. We put it in a warm place for 30 minutes, the dough should rise. Then knead with your hands adding flour.

All-purpose mayonnaise dough

To make it you need:

mayonnaise - 150 g
salt - 0.5 tsp.
sugar - 3 tsp.
yeast - 25 g
flour - approximately 4 cups (look at the mixture)
water - 1 tbsp

Manufacturing:

1. Dissolve yeast in warm water, add mayonnaise, salt and sugar, mix everything.

2. Add flour evenly, sifting, and knead into an elastic and soft dough. Cover with a clean napkin and leave to settle for 1.5 hours. It is better to knead the dough several times during this period of time.

Sweet pie dough

Ingredients

Wheat flour – 1 cup

Butter – 80 g

Baking powder – 1 tsp.

414 kcal
10 min.
10 min.

Photo of the finished dish

Step-by-step recipe with photos

Pie dough can be sweet or unsweetened, yeast or shortbread. In this case, we will prepare dough for a sweet pie without yeast.

The pie can be open with a sweet berry, fruit or curd inside. I prepared this dough as the base of a cottage cheese pie for a 20 cm mold. If the number of eaters is huge and you plan to prepare a larger pie, you will have to increase the number of ingredients by 2-3 times. This dough also makes very tasty braids or soft cookies.

Let's prepare all the ingredients according to the list. For the base I took a glass of 250 ml.

In a container, mix flour with vanilla.

Cut the hard butter into pieces directly into the flour.

Rub well with your hands, being careful not to heat the oil too much. You should get a small, homogeneous crumb.

Separately beat the egg with a pinch of salt. Add all the sugar while whipping and beat until you get a snow-white fluffy mass. Pour the beaten egg into the butter-flour crumbs.

Knead soft crumbly dough. If it suddenly turns out that there is not enough flour, you can add one spoon, not more. The dough comes out manageable, not sticky, and there is no need to knead it for a long time. If you prepare this dough in advance, it will keep well in the refrigerator under film for a couple of days.

The dough for the sweet pie is ready, you can start creating.

Butter yeast dough for sweet pies

Do you love golden brown, fluffy, rich pies fresh out of the oven? I really love and often bake such pies, choosing the filling according to my mood: it could be jam, marmalade, berries, cottage cheese, nuts, apples, poppy seeds, raisins. I have several favorite and tested recipes for yeast dough for sweet pies, and I would like to share them.

Dough for sweet pies with dry yeast

Fresh yeast is used very rarely these days, so first I’ll tell you how to prepare yeast dough for pies using quick-acting yeast. This method will significantly save your time.

Ingredients

4 cups flour
1 tbsp. spoon of sugar
1 teaspoon salt
1 tbsp. spoon of dry instant yeast
1 sachet (1.5 g) vanillin
1 glass of warm milk or water
1-2 eggs
100 g butter

Manufacturing

Mix flour with sugar, salt, vanillin and dry instant yeast (read the instructions on the package!).

Pour in warm milk or water and beat in 1-2 eggs.

Mix. Then add softened butter.

Or here is another version of the dough using dry yeast, using melted butter.

Ingredients

4 cups flour
1 tbsp. spoon of sugar
1 teaspoon salt
1 tbsp. spoon of dry instant yeast
1 sachet (1.5 g) vanillin
1-2 eggs
200 g butter
1 glass of warm milk

Manufacturing

Melt the butter in a bowl, cool until warm.

Mix flour with sugar, salt, dry instant yeast and vanilla.

Mix warm milk, eggs and melted butter separately.

Pour into flour mixture.

Whichever of these two options you choose, the test must then be given time to rise.

Cover the bowl with the dough with cling film or cover with a towel and put it in a warm, draft-free space. After an hour and a half, the dough should increase in volume.

You should knead it and throw it again to rise. The second time, the yeast dough will rise faster.

Place the finished dough on a table sprinkled with flour, knead a little again and you can start cutting the products.

After cutting, you should definitely leave the products to proof for 15-20 minutes. Then brush them with beaten egg and bake in a preheated oven at 180 degrees for 15-20 minutes.

Dough for sweet pies with new yeast

For adherents of the old traditional method of making dough with new yeast, I can offer the following recipe.

Ingredients

For the dough:

50 g yeast
0.5 cups milk
1 teaspoon sugar
1 tbsp. heaped spoon of flour

For the test:

0.5 liters of milk (you can use curdled milk)
3 testicles
1 teaspoon salt
0.5 cups sugar
100 g butter
500-600 g flour
zest of 1 lemon
vanillin

Manufacturing

To make the dough, dissolve yeast in warm milk, add sugar and flour. Stir and place in a warm space.

Beat the eggs into the milk, add salt, sugar, soft butter, vanillin and lemon zest. Mix.

Then pour in the risen dough.

Add flour and knead thoroughly by hand or with a mixer.

The dough does not have to be very stiff, then it will rise better.

Cover the bowl with the dough with a clean towel and place in a warm space.

The dough should rise approximately three times. If it’s runny, you can add flour.

The dough can be considered kneaded if it simply lags behind your hands.

When the dough rises again, you need to knead it again and start cutting the pies.

After cutting the pies, they need to be allowed to stand for a while so that they rise.

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Thanks a lot! I just don’t like messing around with compressed yeast. I will definitely use one of the recipes for Easter!

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Savory pastry + pie recipes

Oh, how familiar almost everyone is with the tossing and turning of the soul when it comes to pastry! On the one hand, everyone identifies him as an enemy of the figure, on the other hand, they want to grab an extra rosy piece. Usually the second one outweighs; not many people can resist a fluffy, handsome butter pie. Since our youth, we remember grandma's fluffy pies with jam or huge open pies with rows of apple slices, topped with leaves and braids of dough.

Dough
1. We will need:
2. Crafting recipe
How to bake a wonderful butter pie “Accordion”
1. Ingredients
2. Crafting recipe
Other options

Someday, each of us has a desire to repeat this masterpiece in our kitchen. Then we begin to find a recipe for the same dough that constantly comes out. You were lucky, you found him.

The butter dough that you make according to our recipe will be tender and tasty, creamy, aromatic and finely porous . The way it should be.

Every dough has its secrets, but the butter dough has literally twice as many of them. What is the right yeast, when to add butter and how much sugar is needed in a butter dough if the inside is sweet? You will receive answers to all these questions. But let's take things in order.

Butter dough differs from ordinary yeast dough for pies in the additional amount of sugar and a fairly large amount of butter. Knead it with warm milk and add vanillin. And most importantly, for it they constantly use “extra” or high-grade flour and add more yeast than regular flour.

To ferment the dough, it is important that it is in a container of sufficient size and in a warm place without drafts . There are quite a few conventions, but they are easy to follow. And further. Butter with yeast is not quick, it doesn’t tolerate fuss, and if you don’t have three or four hours of time, then it’s better not to start it. This is precisely why butter pies are baked on weekends, when there is no need to rush about business. The most important thing of the day is a butter pie.

Let's get started with the most interesting process. Yes, exactly that!

Dough

We will need:

premium wheat flour - 250-300 g
milk - 100 ml
softened butter - 50 g
chicken egg - 1 piece
granulated sugar - 50 g
dry instant yeast “Saf-moment for baking” – 5 g
salt - on the tip of a knife
vegetable oil - 1 tbsp.

Crafting recipe

Heat the milk until warm (about 30 degrees) in a large saucepan (about 5 l). Add butter and melt it in milk. Add the egg, sugar and yeast, stir until the sugar and butter are completely dissolved. You will get a rich base for the dough, sweet and buttery, already very tasty!

Mix flour with salt and add to base.

Knead with your hands into a soft, slightly sticky dough. Grease the pan with vegetable oil, roll the dough into a ball and place on the bottom. To cover with a lid. Leave to proof for 90 minutes.

How to bake a wonderful butter pie “Accordion”

Spiritual home gatherings over an unusual or completely new cake that you have never tried baking before - isn’t this the best way to spend your time on a day off? And if you have guests, then such a pie on the table will create a sensation, and will secure your reputation as a quality cook. Especially this pie has everything: the shape, the taste, and the presentation! Down with stereotypes, let's bake a pie of the latest format!

Ingredients

Type of dish: pie Production method: kneading, baking Servings: 6 4 hours

butter dough according to the basic recipe (see above)

for the inside:

lemon - 1 pc.
sugar - 3 tbsp.
ginger - thumb-sized root
Farina sugar (or brown) - 2 tbsp.
cinnamon - 1 packet
vegetable oil for greasing the mold - 2 tbsp.
sugar for sprinkling - 1 tbsp.
chicken egg - 1 piece
sweet powder - 30 g.

Crafting recipe

For a more festive serving option, you can beat the remaining eggs with the addition of sweet powder. Remove the finished bun from the oven, brush the top with the resulting meringue and put it back. Turn off the oven immediately. Remove the loaf after 10 minutes and cool.

Serve with tea or compote. It's quite tasty and quite special!

Other options

If we talk about pies with the most classic interior, then the most common option is with apples.

For such a pie, you should choose sweet and sour apples, taking into account that the dough already contains a lot of sugar.

If the skin is quite compacted, it is better to cut it off; otherwise, eating such baked goods will be awkward. To prevent the apples from darkening during laying and baking, you can sprinkle them with lemon juice or mix them with a small amount of sour cream and vanilla sugar, this pie will be even tastier. If you decide to bake a pie with jam or marmalade, then this dough is also perfect! Make sure that the jam is not too watery, it will be difficult to eat such a pie and remain unstained. The most important advice for such a pie is to bake it in a mold with high sides, then the inside is guaranteed to remain inside and will not burn during baking. It is better to choose a filling with a sour taste: if jam, then plum, and if jam, then currant, for example.

If you start baking with this dough in the summer, then it would be a sin not to eat the freshest berries. And even in winter, such a pie is a good thing if you have part of the harvest in the freezer! A life hack for such a pie is a couple of spoons of corn starch mixed with the same amount of sweet powder. Make this magical base and mix it with the berries before adding to the pie. All the juices that the berries will certainly produce will be absorbed by the starch, and the powder will compensate for the acid that is contained in all the berries. It will turn out delicious and wonderful, and the inside will not leak out. You just need to let this pie cool!

We love cottage cheese pastries no less! Perhaps the curd butter pie occupies a strong second position after the apple pie. Especially if the inside of this pie is true. The cottage cheese for the inside must be rubbed through a sieve, then it will be smooth and airy. Add the yolk and a couple of tablespoons of vanilla sugar. If you like, you can add a handful of scalded raisins or dried apricots, even poppy seeds! Sprinkle a couple of tablespoons of sugar on top just before baking.

The most incomprehensible thing may be a butter pie with cabbage. Or you need to put less sugar in the dough. So that there is no very noticeable dissonance in taste.

You see, a fairly simple dough recipe can inspire some amazing experiments in your kitchen. Go for it! And airy dough for you for 7 insides!

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