Every hostess has tried to make pies at least once in her life. Traditionally, various dairy products are used as a liquid base for their preparation. But practice shows that the dough for pies on water is no worse than the classic version. Several original ways of preparing it are worth considering in more detail.

Universal dough for pies on the water

For those who are just starting to learn the basics of culinary art, you can first be offered to try the simplest version of the test for pies on the water. The semi-finished product is prepared without the use of yeast, which greatly simplifies the work of a novice housewife.

To work, you need only four main components:

  • 1 egg
  • 480 g of wheat flour;
  • 5 g of table salt;
  • 300 ml of hot water.

The methodology for preparing such a test is extremely simple:

  1. Pour hot water (approximately 60 degrees) into a cup. Pour salt there and mix until it is completely dissolved.
  2. Sift the flour gently into a deep bowl.
  3. In the middle, make a small depression in your hand. Pour saline into it and, slowly, mix. You can work with an ordinary spoon or even a knife.
  4. Drive the egg into the resulting sticky mass. Further mixing is best done with your hands. The result should be a soft and moderately elastic dough.
  5. Roll the resulting mass into a ball, sprinkle it with flour and leave it on the table for about half an hour.

The prepared dough is considered to be universal. From it you can make not only soft and ruddy pies, but also any homemade cakes.

With yeast

No one will argue that yeast dough for pies is still best suited.

To cook it, you will need:

  • 0.4 l of warm water;
  • 30 g of pressed yeast;
  • 860-900 g of wheat flour;
  • 25 g of sugar;
  • 50 g of sunflower oil;
  • 1-2 pinches of salt.

It is better to cook the dough on a dough. This should be done in stages:

  1. Break the yeast with your hands and put them in a bowl.
  2. Pour sugar there. Grind the products well with a spoon. In this case, the yeast should become liquid, and the sugar should completely melt.
  3. Add 0.2 l of warm (in no case cold!) Water to the bowl and mix everything again.
  4. Sift 240 g of flour and pour it into a bowl. To stir thoroughly. This sparse mass is called "opara." It must be put in a warm place for about 20-25 minutes. During this time, it should almost double.
  5. Add another 0.2 l of water and add the remaining flour in parts (one glass each). During the mixing process, the mass gradually thickens.
  6. In conclusion, add oil and knead a homogeneous, smooth dough.
  7. Put it in a warm place again for 20 minutes.
  8. After raising again, the dough must be washed well again with your hands.

After that, it will already be possible to start forming pies. When using sweet fillings, you can add more sugar (50-75 g) to the dough.

Yeast-free baking base

Dough on water without yeast can also be quite lush. For this You can use ordinary baking soda, it will play the role of baking powder.

In this case, you will need to work:

  • 400 ml of warm water;
  • 650-700 g of flour;
  • some salt;
  • 150 g margarine (or butter);
  • 6 g of soda (slaked).

How to prepare the basis for pies from these products:

  1. First, salt must be dissolved in preheated water.
  2. Add margarine and mix until it finally melts.
  3. Add part of the flour and mix. Make sure that there are no lumps left.
  4. Add soda, extinguishing it first with vinegar.
  5. Pour the rest of the flour and make the final batch. The mass should become elastic and practically do not stick to the hands.
  6. Wrap a wad of dough with foil and put in the freezer for 10 minutes.

After this, the matured semi-finished product can be easily rolled into a formation and proceed to the formation of products.

Dough for fried pies on water

For fried pies, it is good to make dough using dry yeast. Even without soda and eggs, it will be lush and elastic at the same time. And the pies themselves after baking are soft and airy.

The composition of such a test includes:

  • 0.3 l of water;
  • 10 g of salt;
  • 50 g of sugar;
  • 450 g of flour;
  • 8 g of dry yeast;
  • 65-70 g of vegetable oil.

Even a novice culinary specialist can cook a semi-finished product. To do this, you need:

  1. Dilute the yeast with sugar in warm water, adding 60 g of flour to them.
  2. Put this mixture in a warm place for literally 15 minutes. She should start to "work."
  3. Add salt and all the butter to the yeast.
  4. Add flour portionwise. Continue stirring until the dough stops sticking to dishes and hands.
  5. A homogeneous elastic mass should be obtained, which must again be put in a warm place for another 15 minutes.

Now the dough is ready to go. It remains only to divide into parts, and then each roll out and fill with filling. To make the pies more magnificent, it is better to fry them not in a pan, but in a pan with a thick bottom.

Read also:dry yeast pastry dough

On mineral water

The dough for pies on water will be even more magnificent if you take a mineral water as a liquid base. Moreover, it must also be carbonated.

To prepare such a semi-finished product you will need:

  • 0.55 l of mineral water;
  • protein of one egg;
  • 17 g dry yeast;
  • 1 kg of flour;
  • 30 ml of any vegetable oil.

This dough is being prepared in two stages:

  1. First of all, pour mineral water into the flour. After that, immediately add oil and yeast. Mix the ingredients thoroughly.
  2. Add egg white. Repeat mixing, and then put the resulting mass for 30-60 minutes in a warm place to ripen.

As soon as the dough increases in volume by about two times, it can immediately begin to roll out and begin to sculpt the workpieces. This semi-finished product has one interesting feature. The fact is that the pies prepared from it do not stale for a long time, remaining soft and lush.

Oven pastry dough

Some people like pies that are baked in the oven. This heat treatment option is more for the proponents of a healthy diet. Products are not saturated with excess fat, while remaining juicy and soft. To make pies lush, it is not necessary to make dough on water and yeast. As an ingredient, giving the mass friability and splendor, you can use a conventional baking powder or baking powder. In addition, the dough should be fragrant. To do this, you can take a little sour cream and mayonnaise.

Recipe for yeast-free gingerbread dough:

  • 260 g flour;
  • 5 g of fine salt;
  • 1 egg
  • 5 g of baking powder;
  • 100 ml of water;
  • 25 g of mayonnaise and sour cream.

To make the dough, you must:

  1. Pour flour into a bowl.
  2. Mix it with salt and baking powder.
  3. Make a small depression in the flour with your hand, and then place mayonnaise, sour cream and beat the egg in it.
  4. Gradually adding water, mix foods. It should turn out to be moderately cool and fairly elastic dough.
  5. Let the finished mass stand for literally 10 minutes.

Now you can proceed to the next procedure - forming blanks.

Fastest recipe

This recipe will be especially interesting for those housewives who do not like to spend a lot of time in the kitchen. With it, you can quickly make dough for pizza or pies.

The following ingredients will be needed:

  • 230 ml of warm water;
  • 8 g of dry yeast;
  • 400 g of wheat flour;
  • 35-40 g of sugar;
  • a pinch of salt;
  • 50 g of olive oil;
  • 35 g of liquid honey.

The dough is surprisingly simple and quick to make. It is only necessary:

  1. Sift flour directly into a bowl.
  2. First add all the dry ingredients (yeast, salt, sugar) to it and mix.
  3. Introduce oil and honey.
  4. Gradually adding water, mix gently.
  5. Put the thickened mass on the table. The finished dough should be homogeneous and elastic.
  6. Oil your hands and make a final wash. After this, the test should be allowed to mature a little. Literally in half an hour it will be completely ready for further work.

If guests unexpectedly rushed into the house, then with the help of this recipe they can, if desired, be treated to tasty and fragrant pies. Moreover, this will take quite a bit of time.

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