Pie baked from yeast dough

4 servings

30 minutes

Yeast dough pie is a classic of Russian cuisine that embodies the traditions of home baking. Its roots go back to ancient times when every household baked fluffy and fragrant pies. The taste of this pie is delightful: soft and airy dough with a golden crust harmoniously combines with various fillings—from sweet fruits to hearty meat or fish. It is perfect for family tea gatherings, festive feasts, and cozy evenings. Decorated with dough figures, it takes on a festive appearance, and serving it hot with butter makes it especially tender. Such a pie is a symbol of hospitality and warmth that brings families together at the table.

Energy value per serving

• Calories: 990
• Proteins: 15.5g
• Fats: 58.7g
• Carbohydrates: 99.5g

Ingredients

• Butter: 1 tbsp
• Yeast dough: 1 kg

Cooking steps

1. Divide the prepared dough (fermented or non-fermented) into 2 equal pieces, rolling each into a flat layer about 3/4 cm thick. Place one layer on a greased baking sheet, spread the filling evenly on the dough, cover it with the other layer of dough, and pinch the edges; if there is excess dough, trim the edges to give the pie a proper rectangular shape. The dough can also be rolled out as one layer, in which case lightly sprinkle flour on the dough after rolling, fold it in half, and place it on the baking sheet.

   Required ingredients:

   • Butter: 1 tablespoon
   • Yeast dough: 1 kg

2. The pie can be decorated with various shapes made from dough. For this, roll out the remaining dough thinly, cut out diamonds, stars, and circles with a knife or cutter, brush the underside with beaten egg, and arrange them beautifully on the pie. After that, let the pie rise in a warm place, brush it with beaten egg, make a few holes with a knife for steam to escape during baking, and place it in a hot oven for 25-30 minutes.

3. It is best to serve the pie hot, cutting it lengthwise into 2-3 pieces (depending on the size of the pie) and crosswise into pieces 4-5 cm wide. Butter can be served with the pie, and caviar with the fish pie. If the pie is not served hot, it should be placed on clean paper and covered with a towel to cool gradually, preserving its soft delicate crust.

   Required ingredients:

   • Butter: 1 tablespoon