Yeast dough for pies

The pies turn out airy, fluffy, and you'll lick your fingers. The dough is suitable for pies with any filling. Do not be surprised that the recipe contains 40 g of yeast; with less, the dough will not be as airy.
102
2619
Sophie MartinezSophie Martinez
Author of the recipe
Yeast dough for pies
Calories
499Kcal
Protein
13gram
Fat
16gram
Carbs
69gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 8
250g
0.5cup
2tablespoon
1.5teaspoon

Step-by-step preparation

Cooking timeCooking time: 3 hr 30 mins
  1. STEP 1

    STEP 1

    Activate the yeast. To do this, dilute 2 tsp in 50 ml of warm milk. sugar and dissolve 40 g of yeast. Place the mixture in a warm place for 15 minutes.

  2. STEP 2

    STEP 2

    The yeast will increase in volume by 3 times and a cap will appear.

  3. STEP 3

    STEP 3

    Sift flour, mix with salt.

  4. STEP 4

    STEP 4

    Heat the milk (so that the butter melts), add butter and vegetable oil.

  5. STEP 5

    STEP 5

    Mix eggs with sugar.

  6. STEP 6

    STEP 6

    Pour the milk and egg mixtures into the flour, add sour cream and activated yeast.

  7. STEP 7

    STEP 7

    Stir the mixture.

  8. STEP 8

    STEP 8

    Knead the dough thoroughly. This will take 10-15 minutes, the dough should not stick to your hands, but it will be soft and tender. All of the above steps can be done in a bread maker, if you have one. “Yeast dough” mode - 1.5 hours.

  9. STEP 9

    STEP 9

    Place the kneaded dough in the oven at 30-35 degrees for 1.5 hours.

  10. STEP 10

    STEP 10

    This is what it will look like after 1.5 hours - it has increased in volume by 4-5 times.

  11. STEP 11

    STEP 11

    Knead the dough thoroughly to release the yeast fermentation products. Now we can start making pies.

  12. STEP 12

    STEP 12

    Any filling will do, both sweet and savory. I made apple filling for half of the dough. To do this, I peeled 3 apples, chopped them, and mixed them with 8 tsp. sugar and 2 tbsp. starch and cook for 5 minutes over low heat. The starch filling will not leak out of the pies.

  13. STEP 13

    STEP 13

    The dough is non-sticky and rolls out on the table without flour or butter.

  14. STEP 14

    STEP 14

    Place the pies on a greased baking sheet and place them in the oven at 170-180 degrees for 35-40 minutes.

  15. STEP 15

    STEP 15

    For the other half of the dough, I made a filling of 6 boiled eggs, a bunch of green onions, 60 g of butter and 0.5 tsp. salt.

  16. STEP 16

    STEP 16

    This amount of dough made almost 2 trays of pies.

  17. STEP 17

    STEP 17

    I hope you find my recipe useful. Bon appetit!

Comments on the recipe

Author comment no avatar
olgay198108
30.09.2023
4.8
You turned out such wonderful pies))) They're truly finger licking good)))
Author comment no avatar
Natusik
30.09.2023
4.8
Angelica, wonderful pies!
Author comment no avatar
Ira
30.09.2023
4.9
Angelica! What delicious pies!!! And the fillings are different, I especially liked the idea of ​​adding starch to the apple filling, the filling with it will not leak out, it will be thicker and more viscous. Why are there two types of butter in the dough? Is it possible to get by with just one? Thank you very much for the recipe!!!
Author comment no avatar
Belka
30.09.2023
4.9
Looks nice, I'll try it)