Liquid dough for quick pie
8 servings
30 minutes
Liquid dough for quick pie is a versatile base for creating delicious pastries with various fillings. This recipe emerged from housewives' desire for convenience and speed in cooking while maintaining the softness and airiness of the dough. The combination of sour cream and mayonnaise gives the pie a special tenderness, while eggs ensure its fluffiness. Baking soda neutralized with vinegar adds lightness to the dough, and the balance of salt and sugar allows for flavor adjustments according to preferences. This dough is perfect for pies with meat, vegetable, or fish fillings, creating a harmonious blend of textures. The dish is great for family dinners as well as entertaining guests. The finished pie delights with its golden crust, and its aroma fills the home with warmth and coziness.
1
Mix sour cream and mayonnaise in a bowl.
- Sour cream: 250 g
- Mayonnaise: 250 g
2
Mix the eggs and add to the sour cream-mayonnaise mixture.
- Chicken egg: 2 pieces
3
It's better to extinguish the soda with vinegar and add it to the mixture.
- Baking soda: pinch
4
Add salt and sugar to taste. I use a bit more sugar than salt.
- Salt: to taste
- Sugar: to taste
5
Gradually add flour and knead the dough.
- Wheat flour: 2.5 glasss
6
Pour 0.5 cup of dough into a form greased with sunflower oil. Place the prepared filling (stewed cabbage with meat or egg-onion, or meat, or fish with rice, in general - any). Pour the remaining dough on top. Smooth the surface and place in the oven at 200 degrees for 20-30 minutes.
7
Determine the pie's readiness by its golden crust and a toothpick.
