The perfect dough for delicious pies: 3 cooking ideas

Pies are a real family dish. They are always associated with home, loved ones, and family comfort. Pies have many cooking options, it all depends on your taste preferences. The main thing is to choose the right dough.

Today, the FoodOboz editorial team shares three dough options for delicious pies

Yeast dough for pies

Ingredients:

• flour – 1 kg
• water or milk – 0.5 liters
• yeast – 50 g
• sugar – 2-3 tbsp
• salt – 0.5 tsp.
• eggs – 2 pcs.
• margarine or soft butter – 60 g

Method of preparation:

1. Heat the milk to 40 degrees. Dissolve the yeast, mix with sugar, and leave for 10 minutes.
2. Add flour, eggs, and salt, and knead a not-too-thick dough. Add butter or margarine and knead the dough. For the dough to have the right texture, you need to make at least 100 movements.
3. Leave the dough in a warm place for an hour. Then knead the dough again and let it rise 2 times.

Dough for kefir pies

Ingredients:

• flour – 2 cups
• kefir (no more than 2.5% fat) – 1 cup
• salt – 2/3 tsp
• sugar – 1 tbsp
• refined vegetable oil – 2 tbsp
• soda – 2/3 tsp

Method of preparation:

1. Pour kefir into one container. Dissolve salt and sugar, pour in vegetable oil, and mix well.
2. In another bowl, mix the flour with baking soda.
3. Add the flour to the kefir. At first, when the dough is not too thick, you can use a whisk to stir, and then knead with your hands.
4. Knead until the dough does not stick to your hands.
5. Leave the mass for about 25-30 minutes and bake.

Choux pastry

Ingredients:

• flour – 2 cups
• water at room temperature – 0.5 cups
• boiling water – 0.5 cups
• salt – 1 tsp
• sugar – 1 tbsp
• sunflower oil – 3 tbsp

Method of preparation:

1. Heat water to medium temperature. Stir in the yeast and sugar. Wait until foam appears on the surface.
2. Mix the flour, salt, and oil in a separate bowl and start kneading the dough. You will get a very thick mixture.
3. Boil water and carefully pour it into the dough, knead.
4. As soon as the dough becomes elastic and homogeneous, leave it to rise.
5. This type of choux pastry can be baked immediately after preparation, or let it sit for 30 minutes.