The dough for pies is the most delicious and tender. How to make delicious fluffy pies

There are so many options for pie crusts that it can be difficult to settle on one specific one. The Internet is replete with recipes: puff pastry, yeast, lean, custard - what to choose? Below we will not only tell you how to prepare dough for pies, but also find out how its varieties differ.

What kind of dough is needed for pies? How to knead the dough for pies so that they turn out soft and do not lose their shape when baking or frying? There are several secrets.

• Before kneading, grease the surface of the table and your hands with vegetable oil., then the mass will not stick.
• Be sure to sift the flour thoroughly- the dough will be saturated with oxygen and will turn out more fluffy.
• All ingredients for future pies must have same (room) temperature.
• It's better to add less sugar than to overdo it.- excess sugar will quickly make the pies brown, but they can burn just as quickly, remaining raw inside.
• If you separate the whites from the yolks and use only the latter, the baked goods will come out rosy and crumbly.
• Baked pies require a richer dough consistency than fried ones.

Despite all the preparations, the pies didn’t turn out the way you expected? This is easy to fix. Most likely, you made one of the following mistakes.

• The dough spreads and doesn't stick well- too much water and/or not enough salt.
• The pies turned out tough, and the dough did not ferment well - there was not enough water.
• Products look pale- few eggs and/or sugar.
• The pies are sour and smell unpleasant- excess yeast.

Yeast dough

How to make dough for pies? Every housewife who loves baking has her own recipe for yeast dough for pies, but the general rules are the same for everyone.

You will need:

• 2 cups of flour;
• a glass of warm water;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• 2 egg yolks;
• sugar and salt to taste.

Preparation

1. Pour 200-250 milliliters (a standard glass) of warm water into a deep saucepan with a wide bottom, add 150 grams of flour, dry yeast and sugar, mix thoroughly. Cover and leave to rise in a warm place.
2. When the yeast rises and foams, add salt and oil and stir again.
3. Add the yolks to the container with the remaining sifted flour (350 grams) and beat the resulting mixture.
4. Mix the finally risen yeast with eggs and flour (previous step), add the remaining flour and stir until thickened.
5. Form a ball and send it to a warm place to rise again.

In the first two steps, we combine yeast with eggs and butter to create a dough - a mixture that makes the dough rise and remain fluffy after baking. It can be about 50% of the total amount of flour - thick dough, or about 30% - liquid. The average time for fermentation of the dough is 3 hours, after which the dough is kneaded on its basis.

Preparing sourdough

How to make sourdough at home? Yeast, without which it is impossible to prepare dough, is rapidly losing popularity as a healthy product - just look at the label and see what a common baking ingredient consists of today. There are two options: prepare your own yeast or use a starter. We recommend not buying sourdough in the supermarket - you can easily prepare it at home. To make pie dough at home you will need half a glass of rye flour and water. It is necessary to use rye flour: it ferments well and retains beneficial bacteria. The preparation process will take 3 days.

• 1 day. Combine flour and water in a 1:1 ratio. Stir, cover with a damp cloth and send to a warm place, you can stir every few hours. The consistency should remain thick - a little more watery than homemade sour cream.
• Day 2. Add another half a glass of flour and enough water so that the starter returns to its original thickness - this is called “feeding”. Cover the mixture again and return to a warm place.
• Day 3. The starter should already have increased several times in size and be completely ready for baking. In the morning you can feed her again, and at lunchtime you can start preparing the dough.

Note: you can use the entire starter, or divide it in half and put it in the refrigerator. Even in the cold it will grow, giving you a timeless healthy baking ingredient.

Regular yeast-free dough

How to put dough on pies? Dough for pies without yeast is even easier to prepare - you only need a minimum of culinary experience. Pies made from puff pastry without yeast will be good for the table if there are no eggs or yeast in the house, or you want to quickly please your family with delicious pastries. This is done like this:

You will need:

• 500 grams of flour;
• 200 grams of butter;
• half a glass of milk, fermented baked milk or kefir;
• salt, sugar to taste.

Preparation

1. Sift the flour, form it into a mound with a notch in the middle, pour in the melted butter, egg yolks, milk, sugar and salt.
2. Knead the resulting mass and leave to cool for 20 minutes.

Yeast-free pie dough is equally suitable for fried and baked products, and also goes well with any type of filling. The main secret of its taste is as a dairy product, so it is best to use homemade products.

Choux pastry for pies does not require eggs or milk, so this pastry is well suited for a Lenten table.

You will need:

• 2 cups of flour;
• a teaspoon of yeast;
• 2 tablespoons vegetable oil;
• salt, sugar to taste.

Preparation

1. Dissolve yeast, sugar and salt in a glass of warm water, add vegetable oil. Wait until foam appears.
2. Pour the resulting mixture into the flour and add a glass of boiling water, stirring the mixture constantly.

A caveat: if you want the pies to rise well, you cannot move them on the baking sheet while baking - the dough will instantly settle and lose its shape.

This recipe for pie dough is good because the products turn out very fluffy and do not go stale for a long time. This pie dough can be prepared in a bread machine - use the same ingredients, but add them in the order specified in the instructions for the device.

The delicious smell spreads first in the kitchen, and then throughout the whole house. Impatient household members flock to him. In anticipation of the pies, children are milling under their feet in the blazing heat. The first batch is ready - fragrant, ruddy beauties stimulate the production of gastric juice with just their appearance. With meat, with potatoes, with cabbage, with rice and herbs, with cottage cheese, with fruits, with jam - you can’t count them. You can't help but love them. They are inextricably linked with childhood - there is probably nothing tastier than grandma’s pies. Those who renounce pies simply haven’t learned how to cook them. It’s not difficult to learn how to bake pies – you just need the desire.

What is the most important thing in pies? Of course, dough! Yeast dough is suitable for baking both in the oven and in a frying pan.

Pie dough recipe.
Ingredients used to prepare the dough:
Glass – 200 ml

• 1 glass of milk;
  
• 1 egg;
  
• 100g margarine, or 4-5 tablespoons of vegetable oil;
  
• 1 tablespoon sugar;
  
• 1 teaspoon salt;
  
• 3 cups flour;
  
• 1.2 teaspoons dry or 20 g fresh yeast.
  

First you need to grate the softened margarine on a coarse grater. If you use vegetable oil instead of margarine, it’s even easier, the grater will remain clean. Add egg, salt, sugar, warm milk to the margarine one by one, stirring.

When using live, fresh yeast, they are introduced into the dough, dissolved in milk. It is important to pay attention to the temperature of the milk - it should be warm, not cold or hot. Cold milk will not allow the dough to rise well, but in hot milk the yeast will simply be inactivated, and the result will be a hard, heavy bast shoe with filling inside. Beat the egg-milk mixture thoroughly until smooth.

Sift wheat flour through a fine sieve. Don’t be lazy - after all, during the sifting process, oxygen saturates the flour, and the dough will be airy and light. If the housewife has dry yeast, then it’s time to pour it into the flour and mix.

Add flour to the egg-milk mixture and mix well.

And the most important step in preparing yeast dough is kneading. Cheerfully and actively, on a table dusted with flour, we begin to perform monotonous manipulations with the dough. There is no need to rush - the longer and more fun the process is, the better it will be to knead the dough for pies. To be pleased with the result of your work, you need to:

• fight the temptation to add more flour. Having poured a handful, it is very difficult to stop, and as a result we get a hefty piece of heavy dough. Pies made from it will be the same bast shoes that were already mentioned above. If the dough sticks too much to your hands, it is better to grease them with vegetable oil;
  
• Take the time to knead the dough. To brighten up monotonous moments, you can imagine how the dough is gradually saturated with oxygen and feel like a real sculptor. 10-15 minutes is enough for this.
  

Place the dough in a pan sprinkled with flour. If you do not want to collect pieces of dough from the table, floor and sides of the pan, its volume should be at least twice the size of the dough. Cover the container with the dough resting in it with a towel and leave in a warm place for 60 minutes. After an hour we open it to admire the result.

Place the dough, knead it twice, leave it in a warm place for a couple of hours, and only then proceed to baking... If this pace of cooking is not acceptable for you, you can try a quick recipe for pie dough. There are many options, and in each case you will get tender and aromatic pastries. By the way, thanks to such universal methods, you can refuse pies made from ready-made yeast dough, which rarely turn out soft and crispy.

Quick kefir dough recipes

The advantages of these dough options for kefir pies are quick preparation and the ability to combine with different types of fillings. If you need a base for sweet baked goods, you can add a little more sugar; for fresh baked goods, reduce the amount to a minimum.

Quick dough for fried pies in a frying pan

You will need:

• kefir - 200 ml;
• vegetable oil - 100 ml;
• sugar - a tablespoon;
• salt - teaspoon;
• dry yeast - a teaspoon;
• flour - 2.5 cups.

Preparation

1. Dissolve the yeast in warm water, leave for 10 minutes.
2. Add all ingredients (last of all flour), knead.
3. Leave for an hour in a warm place. You can start making pies!

This quick yeast pie dough is also perfect for any savory baked goods. It turns out fluffy, non-greasy, with a neutral taste.

Five-minute dough

You will need:

• kefir - 200 ml;
• eggs - 2 pcs.;
• flour - a glass;
• soda - teaspoon;
• salt - half a teaspoon.

Preparation

1. Quench soda with kefir.
2. Mix with eggs and salt, add flour.
3. Knead, you can start making pies.

This instant pie dough is fluffy and very light. What is very important, it contains absolutely no fat, so it is perfect for children's baking. You can also make pies with it and try it as a base for light pizza. The only caveat is that you cannot use wet products as filling.

Milk dough recipes

The advantage of this test is that it can be made in advance and stored in the refrigerator. And when necessary, take it out and make delicious, tender pastries.

Quick dough for pies in the oven

You will need:

• milk - 300 ml;
• dry yeast - a teaspoon;
• margarine - 250 g;
• eggs - 3 pcs.;
• sugar - half a glass;
• flour - 4 cups;
• salt - half a teaspoon.

Preparation

1. Dissolve yeast in warm water.
2. Melt the margarine.
3. Mix all ingredients, add flour and knead into a thin mass.
4. Put it in the refrigerator.

The peculiarity of the method is that prolonged exposure to cold only improves the quality of the mass. It is very pleasant to work with and can be used for sweet and savory dishes.

Unleavened yeast dough

You will need:

• milk - half a liter;
• egg - 1 pc.;
• vegetable oil - 1/3 cup;
• salt - half a teaspoon;
• sugar - a tablespoon;
• flour - 4 cups;
• wet yeast - 30 g.

Preparation

1. Dissolve the yeast in warm milk.
2. Add salt, sugar, butter, stir.
3. Add flour, stir.
4. Transfer the mixture into a bag and tie it so that there is room at the top. And put it in the refrigerator overnight. In the morning you can already work with it.

This quick pie dough recipe is great for both frying and baking. If you suddenly change your mind about baking, it will stay in the refrigerator for several days.

Sour cream dough recipes

Baked goods based on sour cream turn out quickly and tasty, they become tender and delicate. Many housewives prefer such options because of their reliability. Baking cannot fail, as we invite you to see for yourself!

Unleavened dough

You will need:

• sour cream - a glass;
• flour - 2 cups;
• milk - 100 ml;
• margarine (melted) - 50 g;
• sugar - 2 heaped tablespoons;
• salt and soda - a teaspoon each;
• egg - 1 pc.

Preparation

1. Heat the milk, add sugar and salt, stir well until dissolved.
2. Mix sour cream with egg, margarine, pour in milk, stir. Add soda.
3. Gradually add the sifted flour into the mixture and begin kneading. The mixture can be used immediately after preparation.

The huge advantage of this option is the simplest set of products. They can be found in every housewife's home. Therefore, if the idea of ​​baking pies comes suddenly, you can definitely do it.

Yeast dough

You will need:

• sour cream - a glass;
• margarine - 150 g;
• eggs - 2 pcs.;
• sugar - glass;
• wet yeast - 50 g;
• soda and salt - half a teaspoon each;
• flour - approximately 4 cups.

Preparation

1. Soak the yeast in a small volume of warm water (about 50 ml).
2. Melt the margarine and add to the yeast.
3. Mix the mixture with eggs, sour cream, add salt and soda.
4. Stir and gradually add sifted flour. The resulting mass should not be steep.
5. Leave it to rest for 10 minutes.
6. When you have made the pies, leave them to stand under a towel for about 40 minutes, after which they can be fried or baked.

The advantage of this method is its versatility and reliability. This option will never let you down! It allows you to bake sweet pies, and if you need a fresh base, just don’t add sugar to the mixture.

As you can see, there are a lot of quick and simple recipes for making pie dough. And after trying at least a couple of them, you are unlikely to ever return to ready-made puff pastry pies.

Quick video recipes for pie dough

In my old notes, I found a recipe for a yeast dough called “Air”, which at first glance combines the incompatible - yeast and soda. I rummaged through books and surfed the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And therefore I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just fabulous!
It's with apples

I thought maybe it was just an accident, lucky? Yesterday I made the dough again and baked pies from it. The result exceeded all my expectations - the pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it comes together very quickly, literally in 30-40 minutes at room temperature and does not have a yeast or soda taste.

Yeast dough with the addition of soda "Air"

Will need
2 tbsp milk, 200 g margarine, 3 tbsp unflavoured sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 tsp salt, 2 eggs + 1 egg for greasing, 1 kg 50 g - 1 kg 200 g flour or if for glasses (250 g), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, making the dough more airy and fluffy.
The amount of flour required for kneading the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact information about the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, knead the dough, cover again with film and set aside.
When everything is ready, you can start making pies,

Once they are ready, gently brush them with egg. And to make the pies more beautiful and shiny, brush them with egg again.
I really regret that I didn’t write earlier about the temperature conditions and because of this, not everyone’s pies turned out well, but better late than never
Bake the pies at 200 degrees for 15 - 20 minutes, until golden brown. Baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.

Any filling for pies is suitable. But with this dough I liked the non-sweet one more.

Today I want to bring to your attention my signature recipe for quick yeast dough for pies. I have been using this recipe for more than 15 years, and it has become a favorite among family and friends. I make fried pies from this dough, but you can also bake them in the oven (I don’t bake in the oven because I don’t like oven pies). The filling can be very varied: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onions with egg, green onions with egg and rice, stewed cabbage, peas, meat, you can’t list all the fillings. It happens that there is no more filling, but the dough remains, then this dough is perfect for baking bread. By the way, there is a special secret in preparing quick yeast dough, which I will share below. Try it, I think your family will love pies made from this dough!

Ingredients

To prepare quick yeast dough for fried pies you will need:
water - 700 ml;
sugar - 2 tbsp. l.;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil - 5 tbsp. l.;
flour - four half-liter jars;

vegetable oil for frying pies (deep frying) - 250-300 ml.

Cooking steps

Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, stir the resulting dough. Leave the dough for 5-7 minutes (during this time a “cap” should appear on the surface of the dough). .

Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and suitable yeast dough, stir the resulting mixture.

Sift the flour and add to the yeast mixture, stir.

Knead the dough, at the end of kneading add another 1 tablespoon of vegetable oil. The consistency of the dough is soft, not clogged, and easily comes away from your hands.

Take 2-3 liters of cold water into a deep bowl or pan and place the dough in bags into it. Leave it like this for 7-10 minutes - this is our main secret. The dough rises very quickly in water and is filled with air bubbles. After 10 minutes it is completely ready for use. In the usual way, as we know, this will take about 2 hours.

Many bubbles are clearly visible in the bag. Remove the dough from the bags.

Place the dough in a deep bowl, cover it with a towel or cling film to prevent it from drying out.

And this is what quick yeast dough for pies looks like when cut.

To form the pies, do not use additional flour. Grease the board and hands with vegetable oil. Take a piece of dough in your left hand and use your right thumb and index finger to pinch off small balls. Roll out each ball with a rolling pin (I usually don’t use a rolling pin, I just press the dough with my palm), place the filling in the center and pinch the dough on top like a dumpling, place it on the board, seam side down.

Quick yeast dough for fried pies is a real lifesaver for any housewife - it’s simple, quick and the result is always excellent.

Well, if there is not enough filling for the pies, and there is still dough, bake some bread or bread buns from it. To do this, form the dough into a product, roll in flour, and place in the mold. Let rise for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack.
Delicious and pleasant moments!