Pie dough (in the oven)
12 servings
80 minutes
Dough for pies is the basis of tender, airy products that warm with the aroma of home comfort. Its roots go back to Russian culinary tradition, where pies symbolize hospitality and family gatherings. Yeast dough enriched with milk, egg, and margarine gains softness and elasticity, allowing for a variety of fillings—from sweet berries to hearty meats. Baked in the oven, they acquire an appetizing golden crust while retaining the juiciness and aroma of the filling inside. This recipe is convenient to prepare: the dough does not require long kneading and remains airy thanks to margarine. Pies are suitable for any occasion—a cozy tea time or a festive feast; their taste always evokes warm memories of home.
1
Mix the yeast into warm milk and let it sit for 5 minutes (dry yeast can be replaced with 20 grams of fresh yeast).
- Milk: 1 glass
- Dry yeast: 2 teaspoons
2
Add egg, melted margarine, salt, sugar, flour and knead the dough (4 cups of flour are needed - a little more may be required, but do not knead too stiff dough; due to the margarine it should not stick too much to your hands and should be very soft), put it in a bag and leave it in the refrigerator for 30 minutes.
- Chicken egg: 2 pieces
- Margarine: 150 g
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Wheat flour: 4 glasss
3
Take the dough out of the fridge and let it warm up for 5-7 minutes, divide it and roll it into balls. You can roll the dough with a rolling pin or by hand into a flatbread. Place the filling in the center of the flatbread. Seal the edges well and place on a baking sheet with the seam side down.
4
The filling in the pies can be sweet or savory; brush the pies with egg yolk and bake until golden for about 30 minutes at 180 degrees - depending on the oven. This amount of ingredients makes 12 pies.
- Chicken egg: 2 pieces