Pie dough: cooking options, ingredients, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Nothing is more associated with family comfort than the aroma of fresh homemade cakes. A delicious cake can decorate any celebration.

According to special recipes, they prepare dough for pies for national holidays and rituals. The initial factors in the formation of national cuisine are geographical location, weather conditions and financial opportunities. Family secrets of cooking from generation to generation were passed on to children. A range of products and methods of thermal processing have become more affordable over time, reducing the cost of necessary dishes.

The age of information technology allows modern housewives to use the accumulated experience of culinary experts from all over the world. At the same time, they can adjust their financial and time costs by choosing the most suitable pie dough option.

Cooking with yeast

Yeast dough is a base suitable for any filling. Requires special preparation and observance of mandatory manipulations.

Knead the yeast dough for the pie in the oven in two ways: pre-dilute the dough or in a non-dough way.

The dough itself is a liquid mixture of yeast,milk, sugar and flour. By creating a favorable environment for the activation of bacteria, it helps to accelerate the fermentation process. Adds splendor to baked goods. Helps to avoid unnecessary expenses. If the yeast is bad, it will spoil all the products involved.

Oven Pie Dough Recipe:

1. Milk - 1/2 liter.
2. Flour, premium - just over 1 kilogram.
3. Butter or margarine - 1/2 pack.
4. Yeast (granulated or live) - 2 tbsp.
5. Chicken eggs - 3 pieces.
6. Sugar - 3 heaping tablespoons.
7. S alt - 1/2 teaspoon.

First dissolve yeast and sugar in milk. Allow the mixture to froth, this may take up to 40 minutes. To the resulting dough, add the cooled melted butter and the rest of the products. Knead thoroughly, then loosely cover the dough and let it rise. When the mass increases several times, it must be “kneaded” to its previous volume. Do this 2-3 times. After giving the desired shape, the semi-finished product is placed in a preheated oven.

To simplify the method of making pies, a no-pair method is used for yeast dough. The composition is almost the same as for the double text. But fermentation will occur during the maturation of the already mixed composition, about an hour. It is important to use a fast reacting yeast. In general, the processes will be similar.

To the festive table

The variant of non-dough yeast dough for fish pies will be appropriate.

In order to have time to set the table and yourself input in order, first make a blank:

1. Heated milk - 1/2 cup.
2. Flour - 2 cups.
3. Rapid Granulated Yeast - 1 sachet.
4. Egg - 1 pc
5. Cream 20% - 1/2 cup.
6. Vegetable oil (preferably olive) - 2 tablespoons.
7. Sugar - 2 tbsp. spoons.
8. S alt - 1/2 tsp.

Dilute the contents of the sachet with fast-acting granules in milk heated to about 40 °. Whilst the yeast dissolves, beat the egg with the sugar and cream. Combine with the milk solution, then with the remaining components. After kneading the composition well, leave for an hour to swell. Then you need to "kill" the risen dough, at least twice during ripening. Then roll out 2 layers, and the yeast dough for the fish pie is ready for the final design. Place it in an oven preheated to 180 degrees for 40 minutes.

For the filling, they usually take sea fish. It has fewer bones, unlike the river. The product is crushed and stewed with onions in cream or sour cream. Spices and / or fresh herbs will add aroma and rich taste to the holiday treat.

Minimum time

Nothing is more associated with a family hearth than the aroma of fresh homemade cakes. But what if there is little time, and you want to pamper your loved ones with something tasty? Quick pie dough recipes will help.

One of the options for batter is suitable for both s alty, for example, from cabbage, and for fruit fillings. A characteristic feature of the filling dough is a consistency similar to thick sour cream.

Whatto get a simple, batter for a pie, you will need:

1. Sour-milk product, you can take kefir or non-fat sour cream - 2 cups.
2. Flour (wheat, premium) - 2 cups with a slide.
3. Chicken eggs: small - 4, large - 3 pieces.
4. Baking soda - 1 teaspoon, flat.
5. Mineral water - 2 soup spoons.
6. Sunflower oil - 2 soup spoons.
7. Sugar: with s alty filling - 1 soup spoon; with sweet - 1 cup.
8. S alt - 1/4 teaspoon.

Add quenched soda into a deep bowl with flour. In a separate bowl, beat the eggs with the sugar until the crystals dissolve. Enter all the remaining ingredients one by one.

When kneading the pie dough, use a wooden spatula. You will get a homogeneous consistency like on pancakes or a little thicker.

Smear dry baking dishes with sunflower or butter or lay parchment paper. Spread the finished filling evenly over the bottom and pour everything with a liquid mixture.

Keep in the oven until done for about an hour at 180 degrees.

Biscuit treat

Another way to treat your loved ones quickly and tasty. Biscuit dough for pies is usually used to make apple "Charlotte". Almost every housewife has her own special version of apple dessert. But not every sweet tooth likes the taste of a baked apple. However, for sure, you will like an alternative, light version of a delicious treat.

Replacing apple with cottage cheese in the usual composition of "charlotte" gives a completely new taste:

1. Flour - 1 cup.
2. Curd mass (any) - 300g
3. Eggs - 3 pcs. medium size.
4. Sugar - 1/2 cup.
5. Butter/Margarine - 1 pack.
6. Vanillin - 1 sachet.

Beat eggs, sugar and vanilla for 10 minutes. Add melted fat and cottage cheese, then flour, stirring alternately.

You need to prepare the form: grease the surface with butter and sprinkle with flour on top. Place the dough in a hot oven for half an hour. Baking takes place at 200°.

In the process, the pie dough will double in size and turn golden. If you want to get a crispy crust, you need to increase the cooking time.

Air treat

Puff pastry for pies is best for making an airy dessert. It can be prepared with yeast:

1. Wheat flour 1/2 kilo.
2. S alt - 1/4 tsp.
3. Dry granular yeast - 1 pack, approximately 15 grams.
4. Sugar - 3 soup spoons.
5. Milk 3-6% - 1.5 cup.
6. Butter - 2 packs.

Flour should be sifted, milk should be warm. Mix the bulk ingredients, then add them to the milk, put a little oil there. Leave in a warm place for a couple of hours. Control the movement of the mass by returning it to its original size. After the composition rises, roll out the layer to a thickness of no more than five millimeters, giving a rectangular shape. Divide into two equal parts.

Spread the remaining softened butter evenly between two layers of cut dough and roll out the whole mass to one centimeter thick. Then fold 4-5 times, wrap with foil. Now the dough should rest for half an hour in the refrigerator. After that, freeing from the film, but without unfolding, roll out again to the previous thinness. The workpiece must be rolled up and placed in a refrigerator or freezer.

After a couple of hours of maturation in the cold, at a temperature not lower than +4 °C, the dough is ready for further processing. Such puff pastry for pies will be the basis for a delicious strudel. It remains only to make a sweet filling, for example, chopped apples with sugar and cinnamon, or cherries.

Frozen, the workpiece can be stored up to 14 days. Defrost at room temperature, immediately before heat treatment. Lush dough for sweet pies, does not lose quality and characteristic properties.

Spicy ingredient

S altish taste will give baking an unusual ingredient - mayonnaise. For Orthodox Christians, it diversifies the Lenten menu. Lean mayonnaise does not contain bird eggs, so it is an excellent substitute for animal fats.

The recipe is quite simple:

1. Mayonnaise without animal ingredients (lean) - 1 cup.
2. Water - 2 and 1/2 cups.
3. Vegetable fat - 50g
4. Yeast pressed or dry - 20g
5. Baking powder - 1 sachet.
6. Sugar - 2-3 soup spoons.
7. Soda/vinegar - slaked composition 1/2 spoon.
8. S alt - 1/3 tsp.

Dissolve the yeast and sugar in warm water, place in a warm place until frothy. Then add all the ingredients one by one. The flour is sifted and added last, in 3 stages. Mix thoroughly. Let it go three times and you're done.

The purpose of such a lean preparation is not limited to being used as a dough for a pie. Also suitable for pies or buns. In this case, potatoes, cabbage, apples or other favorite fruits and vegetables are used as fillings. Cinnamon or sesame buns will diversify the menu and become support during the period of gastronomic restrictions.

The components of the pastry for a mayonnaise pie are slightly different from a simple muffin. Mayonnaise will give a piquant sweetish taste. They are replaced with butter, milk or cream, which are used in yeast preparations.

What dough do you need for meat pie?

The recipe for the base largely depends on the choice of meat for minced meat and how you prepared the filling (pre-cooked or not).

If you decide to cook a treat for a large group of friends with different taste preferences, try to surprise guests with pastries "Mexican style".

The composition of this test resembles a shortbread:

1. Natural butter (70% fat) creamy - 1/2 kg.
2. Sifted flour - 3 cups.
3. Chicken eggs - 3 pcs., large.
4. S alt is on the tip of a knife.

You can change proportions or componentsfillings for similar, to taste:

1. Beef or "home-style" minced meat - 300 g.
2. Smoked sausages - 200g
3. Potatoes - 3-4 pieces, medium size.
4. Onion - 1 large or 2 medium.
5. Canned corn - 1/2 can.
6. Bulgarian and hot pepper - 1 each
7. Tomatoes - 1-2 pieces
8. Garlic - 3-4 cloves.
9. Vegetable fat, for passivation - 50 gr.

Natural butter slightly melt and judge. All components are placed in the mixer bowl, starting with eggs, mixed until a homogeneous composition. The finished dough is wrapped with a film so that the surface does not dry out in the refrigerator. Refrigerate for half an hour.

Meanwhile, saute diced potatoes, peppers and other vegetables. Minced meat and sausages also fry with onions in a separate pan. Do not bring to full readiness, the final manipulation of the products will bring the process to the end.

From the rested dough, roll out a layer, first cutting off 1/3 to cover the filling. The thickness of the "sand" base should be no more than a centimeter, make the "lid" smaller in diameter and slightly thinner.

The shape is best used with high sides (about 5 centimeters). It does not need to be sprinkled or lubricated. Due to the high fat content, cooled pastries can be easily removed. Lay a larger layer of dough on the bottom and sides, then the filling and cover with a smaller layer. Moisten the edges of the "sand" base with water, so it is easier to fasten them together. Give shape. Remaining heat treatment in a heat-resistant cabinet at 200 ° C, hold untilreadiness. Before sending the dish to the oven, cut a small hole in the "lid" to get rid of excess moisture.

Cut into portions better cooled dish, hot consistency is very crumbly.

How to make soft, yeast-free pie dough?

There are quite a few ways to cook without using yeast. Consider the most popular recipes for soft and fluffy dough.

One of the ingredients that gives pulp to the base for baking is a fermented milk product:

1. Any fat content of kefir - 2 cups.
2. Chicken eggs - 2 pcs
3. Flour - 2 cups.
4. Fat (butter, margarine or spread will do) - 1 pack.
5. Soda - 1/2 teaspoon.
6. S alt - 1 (without slide) teaspoon.
7. Baking powder -1 sachet.

Eggs and melted fat are added one at a time to kefir (not warmer than room temperature). Then add mixed bulk components to the resulting liquid in parts. Knead until the composition stops sticking to your hands. Cover with cling film. Now you need to let the dough brew for an hour and a half, after which you can use it.

Satiating and high-calorie:

1. Milk (preferably 6% fat) - 1 cup.
2. Sugar - 2 soup spoons.
3. Eggs separated from protein - 2 yolks.
4. Spread or butter - 1 pack.
5. S alt - 1/2 teaspoon, no slide.
6. Slaked soda - 1 teaspoon.

Shake the sugar with a whisk-sand with yolks, combine with softened spread. To the resulting "talker" pour not cold milk and soda slaked with vinegar or lemon juice. Sift the flour in parts into the same bowl, mix well. Bringing to the desired density, place for half an hour in a warm room.

Yeast-free options blend harmoniously with fatty and juicy fillers.

Cooking Tips

• Even the highest quality flour must be passed through a sieve before any dough is kneaded. In addition to removing foreign particles, this action reveals the full properties of the product. Enriched with oxygen, the fine particles add fluffiness and blend easily with liquids for less clumping.
• Get to work in a good mood, otherwise there is a high probability of spoiling the products and aggravating your own condition.
• In order for the product to have a ruddy, appetizing crust, the surface of the dough is smeared with a raw egg, mixed until smooth, before heat treatment.
• Homemade yeast preparations like intensive kneading by hand, for a long time. By maintaining a warm atmosphere in the room and following the recommendations throughout the cooking process, you will get a well-deserved result.
• To check the degree of readiness, without destroying the integrity of the cake, pierce the thickest part with a dry skewer or toothpick. If a large amount of adhering particles remain on the surface of a wooden object, then it is too early to take out the dish, you need to dry it a little.

Interchangeable parts

These ingredients can befree to replace:

• Soda=citric acid.
• Vinegar=lemon juice.
• Animal fat (butter)=vegetable (margarine, etc.)=mayonnaise.
• Milk=boiled water.

We sorted out recipes for pie dough.