Pie dough
6 servings
60 minutes
Dough for pies is the heart of any pastry, the foundation on which true culinary masterpieces are born. In Russian cuisine, it holds a special place, transforming into the cozy aroma of home warmth. Its origins trace back to the traditions of folk baking when housewives created remarkably delicious dishes from simple ingredients. This dough made from rye flour has a rich, slightly bitter taste that pairs perfectly with savory and sweet fillings. The secret to its structure lies in boiling water and vegetable oil, making the dough elastic and pliable. It is ideal for pies baked to a golden crust with various fillings—be it meat, mushrooms, cabbage or berries. Such pastries are a return to roots, the taste of childhood and the warmth of home.
1
Mix all dry ingredients.
- Rye flour: 250 g
- Salt: pinch
- Baking soda: 0.5 teaspoon
- Sugar: 0.5 glass
2
Pour oil into boiling water and stir.
- Boiling water: 0.5 glass
- Vegetable oil: 0.5 glass
3
Pour the water with oil into the flour, stirring with a spoon until the flour forms oily balls.
- Boiling water: 0.5 glass
- Vegetable oil: 0.5 glass
- Rye flour: 250 g
4
Knead a dense dough and let it cool a bit.
5
Preheat the oven to 180 degrees.
6
Divide the dough into two parts, making one slightly smaller.
7
Grease the mold with oil. Spread the dough in the mold. If the dough is too stiff to spread with fingers, roll it out into a circle larger than the mold to create edges.
- Vegetable oil: 0.5 glass
8
Fill with filling.
9
Roll out a smaller part of the dough into a circle and cover it on top, sealing the edges.
10
Bake for 40-50 minutes at 180 degrees.
