Even many experienced housewives can rarely do baking, because they believe that self-cooking dough is a long and complicated process. But this is not so. In our article we will share with you the best options for making pastry dough for pies, which will not take much time. And as a result, you will treat your loved ones with excellent pastries without unnecessary trouble.

Universal yeast dough for pies

This classic version of the test based on yeast is well suited for any baking, it can be used in the preparation of cakes with different fillings, rolls.

Ingredients:

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

Cooking process:

  1. Before cooking, warm milk or water, but not very much - let the temperature be about forty degrees, otherwise active fungi in yeast will not be able to earn. Dissolve live yeast in a liquid, mix with sugar and leave for a while (about 10 minutes are enough).
  2. Then fill in flour, eggs and salt, knead not very thick dough. Add the fat base in the form of butter or margarine and continue to knead further. Experienced housewives share a secret: to achieve the correct consistency of the dough, you need to make at least a hundred movements when kneading it, without adding extra flour.
  3. Put the dough in heat and leave for about an hour. When the dough rises, do not knead it very much again and allow to double in volume.

As soon as the dough takes the desired volume, divide it into portioned pieces for baking, form pies, spread them on top with egg yolk and set to bake.

How to make kefir

Kefir dough can be made without yeast. It turns out lush and cooks many times faster than cooked with yeast or puff. This option is great for making open pies or pizzas. The secret to making gingerbread dough based on kefir you will learn from our recipe.

Ingredients Required:

  • wheat flour - 2 tbsp .;
  • kefir (not more than 2.5% fat content) - 1 tbsp .;
  • table salt - 2/3 tsp;
  • granulated sugar - 1 tbsp. l .;
  • vegetable oil (preferably refined) - 2 tbsp. l .;
  • drinking soda - 2/3 tsp

How to cook:

  1. Take two containers. Pour kefir into one of them, dilute salt with sugar in it, pour in oil and mix well. In a different bowl, mix the flour with baking soda.
  2. Combine the flour with the prepared kefir. To do this, pour the flour a little, stirring thoroughly. At first, when the dough is not very thick, you can use a whisk to stir, but in the end you will need to knead with your hands.
  3. Knead until the dough is no longer sticky. Additionally, flour is not necessary.
  4. Leave the resulting mass for about 25-30 minutes, after which you can start baking.

This dough turns out so magnificent without the addition of yeast, since soda enters into a chemical reaction with an acidic kefir base, releasing carbon dioxide, which gives the porous structure.

Cooking in a custard way

Choux pastry also cooks fast enough. You can bake products almost immediately after the dough increases in size.

We will need:

  • wheat flour - 2 tbsp .;
  • water at room temperature - 0.5 tbsp .;
  • boiling water - 0.5 tbsp .;
  • salt - 1 tsp;
  • sugar - 1 tbsp. l .;
  • sunflower oil - 3 tbsp. l

Cooking process:

  1. Preheat the water, but do not make it too hot. Stir with yeast and sugar. Wait until foam appears on the surface.
  2. Place flour, salt and vegetable oil in a bowl for dough and begin stirring. It will be a very thick mixture.
  3. Boil the water and carefully pour it into the dough. You can start to bother again. First, this is done with a spoon, then when the water has cooled, you can knead with your hands.
  4. Once the dough is elastic and uniform, let it rise.
  5. Choux pastry of this type can be baked even immediately after cooking, or let it stand for about thirty minutes.

It is perfect for making pies, as it is flexible enough so that it can be rolled thinly and add more toppings. If baking takes place in the oven, grease the surface of the items with yolk or sunflower oil.

Unleavened pastry for pies

This option of the test has long been used by Russian housewives to prepare a variety of pies, cake, loaves and other traditional pastries. Its special advantage is that the speed of its preparation is much higher compared to other recipes.

Ingredients for Unleavened Dough:

  • wheat flour - 300-400 g;
  • water or milk - 0.5 tbsp .;
  • butter - 100 g;
  • sour cream - 1 tbsp. l .;
  • salt - 1 tsp;
  • sugar - 1 tbsp. l .;
  • chicken egg - 1 pc.

How to cook:

  1. In an enameled bowl, heat and dilute the butter (can be replaced with margarine), mix with dairy products from the list, beat the egg.
  2. Pour flour over time, gently kneading.
  3. Knead such a dough will be required until it acquires elasticity and ceases to stick to the hands. You need to make sure that the dough does not become particularly dense from a large amount of flour - this will prevent the pies from rising. If you notice that the dough has become a dense consistency, it is better to add a little more warm liquid.
  4. You can start baking immediately, as soon as the dough is ready, it does not need to rise.

This dough is very well suited for traditional Russian baking, it has such a structure that allows you to make decoration elements for pies from it - wicker, corrugated edge or figures of different shapes.

Puff pastry base

Many are accustomed to cooking from purchased puff pastry, however, pies from a similar dough, but made on their own, turn out to be tastier at times, differ in a more natural taste.

Products for puff pastry pies:

  • wheat flour - 500 g;
  • chicken egg - 1 pc.;
  • milk - 0.5 tbsp .;
  • citric acid - ¼ tsp;
  • salt - ½ tsp;
  • sunflower oil - 1-2 tbsp. l .;
  • margarine or butter - 90 g;

Cooking Method:

  1. Flour should be poured with a knoll onto a table or a special board, in the middle, make a deepening. Separate the yolk from the egg, add to the flour along with citric acid, salt. Pour vegetable oil immediately before kneading.
  2. Stir, gradually adding milk. Once the dough has a uniform consistency, set it aside for 15 minutes.
  3. Heat the butter (or margarine) until soft, but not liquid.
  4. Using a rolling pin, the dough is rolled into a large square layer, in the middle of which heated oil (margarine) is placed. Then you need to put the corners in the center of the reservoir so that the dough covers the whole oil and roll with a rolling pin again.
  5. As soon as the dough is about 8 mm thick, sprinkle it with flour and leave it in the refrigerator for several minutes.
  6. After that, the dough should be rolled out again. Then refill the oil and repeat steps 4-5 approximately four or five times.

From rolled dough, you can sculpt pies, grease and bake.

Fastest recipe

Many housewives are wondering how to make a quick baking dough so that it remains light and lush enough. We answer - it is very simple. Make the dough according to our recipe, and you will be surprised how soft and crumbly cakes can be. So that the dough is not covered with a dry crust, it can be spread with strong tea, egg yolk or butter before baking.

Components:

  • water or skim milk - 1.5 tbsp .;
  • wheat flour - 4 tbsp .;
  • dry yeast - 1 sachet;
  • granulated sugar - 2 tbsp. l .;
  • salt - 0.5 tbsp. l .;
  • sunflower oil - 0.5 tbsp.

Cooking:

  1. Prepare the flour mixture: mix a spoonful of flour with yeast and sugar, pour half a glass of pre-warmed liquid. Let the resulting dough blank stand for 15 minutes. It will have to rise and acquire a porous structure.
  2. Pour in the butter and slowly add the flour while mixing. As soon as the dough starts to stick off your hands, you can stop pouring flour - it has reached the desired consistency.
  3. Transfer the dough from the dishes to the countertop or a special board, lightly sprinkle with flour and knead for some more time.
  4. The dough is ready - you can bake!

To make the pies more magnificent, let them stand after they are formed in a warm place for about 10 minutes. During this time, the oven just has time to warm up.

Fried pastry dough

This method of making dough is great for making pies and whites. They will come out air, and during cooking they will increase in volume.

Ingredients:

  • wheat flour - 3.5 tbsp .;
  • butter - 50 g;
  • milk - 1.5 tbsp .;
  • chicken egg - 1 pc.;
  • fresh yeast - 30 g;
  • salt - 0.5 tbsp. l .;

How to cook:

  1. Yeast should be mixed in warm water, in which sugar had previously been diluted, and expected for about twenty minutes.
  2. Start pouring flour in small portions, beat the egg, salt, knead properly, and at the end carefully pour the butter diluted in the fire into the mixture and continue to knead.
  3. Leave the dough for 1.5-2 hours, covering with a slightly damp towel. It is best to put it in the battery.
  4. As soon as you notice that the dough for fried pies has increased in volume by about three times, you need to lightly sprinkle it with flour and knead, then leave to rise for another half hour.

Products from this dough are fried in a preheated pan with a thick bottom, they are not lubricated before frying. In order for pies or whites to be more magnificent, they are left for some time after they are formed in a warm place.

How to do without yeast

There is another interesting recipe for yeast-free dough, which will be appreciated by economical housewives.

Ingredients:

  • premium wheat flour - 300 g;
  • butter - 100 g;
  • chicken egg - 1 pc.;
  • salt - ½ tsp;
  • water - 75 ml.

Cooking Method:

  1. Pour the flour onto a countertop or a board in the form of a knoll, make a small hole in the center, fill in the oil previously diluted in a water bath and salt it. Knead a thick dough.
  2. Grind the resulting dough piece with a well-sharpened knife into small pieces, almost to crumbs.
  3. Beat the egg well with a whisk, add water and slowly pour the resulting liquid into the crushed dough, kneading.
  4. Place the dough for half an hour in a cold place, then proceed to baking.

Pies with savory filling are well made from this test, it can be used as the basis for pizza. It is very important to grease the pies before baking with yolk or butter. This dough is easy to dry, so bake it in the oven at an average temperature (no more than 150-180 degrees), and immediately after baking ready-made cakes are covered with a clean damp towel.

Option without eggs and milk

In terms of taste, this dough is in no way inferior to the classic dough dough with dairy products and eggs, but it will be a real salvation for everyone who fasts or follows a vegetarian diet. This version of the test for pies is lush due to the addition of a baking powder (baking powder), which emits carbon dioxide and creates the necessary porous texture.

What is required:

  • wheat flour - 200 g;
  • baking powder for baking - 8 g;
  • granulated sugar - 50 g;
  • water - 150 ml;
  • vegetable oil - 3 tbsp. l .;

How to cook:

  1. In a separate bowl, mix the flour with a baking powder so that the baking powder is distributed as evenly as possible.
  2. Mix water heated to about 30 degrees with sugar.
  3. Pour water into the flour with a stream, stirring actively in the process. Add vegetable oil at the end, sprinkle lightly with flour, and continue to knead until the dough is elastic.
  4. After that, put it in a warm place for half an hour. The dough should slightly increase in volume and acquire a holey structure.

Dough pies without milk and eggs are baked in the same way as classic ones. Do not neglect the greasing of the dough if you want to get a golden crust and not dry the pastries.

Tasty dough in a doughy way

Yeast pastry for pies made on the basis of dough can be used without restrictions in the preparation of all possible variants of pies. It comes out very soft and airy, and the pies become lush.

Ingredients for dough with dough:

  • wheat flour - 400 g;
  • milk - 200 ml;
  • butter - 40 g;
  • fresh yeast - 25 g;
  • chicken egg - 1 pc.;
  • sugar - 2 tbsp. l .;

Cooking Method:

  1. First you need to make a dough on which our dough will be based. To do this, you need to warm the milk at about room temperature or a little higher, put granulated sugar and crumble fresh yeast (you can cook with dry yeast, then the cooking time for the sponge will be slightly reduced). Add five tablespoons of flour and mix. The time required for the dough to rise is about half an hour in a warm place (for example, near a battery).
  2. After triple increasing the sponge in volume, transfer it to a volumetric dish where you will knead the dough. Break one egg into a dough and mix well.
  3. After that, add all the remaining flour - it should also be sieved beforehand. Salt and start kneading.
  4. While you are kneading the dough, in small parts, add butter to it, which has previously been softened.
  5. Wait until the dough is no longer sticky. As soon as this happens, you need to cover the bowl with a damp cloth and wait until it rises - it will take about an hour and a half.
  6. After that, knead the dough again, trying not to put pressure on it. Leave to rise for the same time.

The dough will become about three times larger, after which you can start the oven. Pies from sponge dough will come out especially magnificent, so place them on a baking sheet so that they do not touch each other.

With dry yeast

Dry yeast allows the dough to cook much faster, and in quality is not inferior to ordinary living yeast.

What is required:

  • flour - 1 kg;
  • milk - ½ liter;
  • water - ½ liter;
  • chicken egg - 2 pcs.;
  • granulated sugar - 2 tbsp. l .;
  • salt - 1 tsp;
  • butter or margarine - 100 g;
  • dry yeast - 1 sachet or approximately 11 g.

Cooking the dough:

  1. Take a glass of warm enough, but not very hot water. Add sugar and dry yeast to it and mix well. Leave to insist in warmth for up to twenty minutes, until a foam appears, which indicates that the yeast has earned.
  2. In a separate large bowl, stir the eggs, salt, water and milk (which should be slightly warmer), add the mixture with yeast there and begin to gradually introduce the flour.
  3. When almost half the flour is put into the dough, soften the butter or margarine and add. Continue the kneading process until the dough is elastic and sticky.
  4. Then sprinkle flour on the dough and leave to rise.
  5. After the dough has increased in volume three times, you can start baking.

Little tricks for making pastry for pies on dry yeast.
Never use cold water and milk - the yeast will not be able to earn, and the dough will not rise as it should.

To make the dough rise faster, take bulk dishes (a basin or a wide bowl), pour hot, but not boiling water into it, put a bowl of dough in an impromptu water bath and cover with a thick towel.

Surpluses of ready-made yeast dough can be frozen and used later. You can freeze the dough only once, and defrost it in the open air (not in the microwave).

Butter base like fluff

The secret of an airy and light as fluff test is that the flour is necessarily sifted several times (at least three) - this allows it to be saturated with oxygen.

We will need:

  • milk - 1 tbsp .;
  • yeast (can be prepared with dry yeast) - 7 g;
  • sugar - 1 tbsp. l .;
  • salt - 1 tsp;
  • flour - 500 g;
  • sunflower oil - 4 tbsp. l

Cooking method:

  1. Heat the milk to 40 degrees, dilute the yeast and sugar in it, let stand for about 15 minutes.
  2. During this time, it is good to sift the flour, it is best three or four times.
  3. Pour milk with yeast into the sifted flour, add salt and sunflower oil. Start kneading the dough.
  4. The secret of the “fluffy” dough is also in the process of kneading it - you can not make sudden movements, strongly crush the dough or press on it. You need to mix gently, without tearing pieces.
  5. After you knead the dough well, leave it to rise in a warm place. Some housewives note that such a dough requires a particularly gentle approach and can fall from the cold and even very loud sounds.
  6. After the dough has risen, it is ready for baking.

Any pastries are good from a fluffy pastry - pies with various fillings, pies, sweet buns or cheesecakes.

By experimenting with various components for the dough, you can achieve unique results for any baking. Adjust the amount of sugar for sweet pastries, use various additives, and you can delight your loved ones with delicious and lush cakes and buns.

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