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Pies baked in the oven. Recipes for delicious pies

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

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Even the simplest homemade baked goods will always delight you with their taste qualities stronger than any factory baked goods, so housewives try to master at least a few basic recipes to pamper your family. Can delicious dough for pies to be quick and how to achieve ideal fluffiness and softness without using yeast?

How to prepare dough for pies

This dish has no restrictions - although fried, airy yeast-based pastries are considered a classic, there are still many ways to make dough for pies. It is only important to be able to imagine the desired end result and correlate the base with the filling. The most common types of pie dough for the oven:

with yeast base;
sourdough;
on soda with an acidic environment (whey, yogurt, kefir, etc.);
on baking powder.

Recipe for pies in the oven

Explore the baking base options below with step by step photos will help you not only find perfect recipe pie dough for the oven, but also learn the basic subtleties of working with sourdough. You will understand how to select the dough for the filling and vice versa, learn to save time by making sure that “fast” and “tasty” go well together in one sentence.

On kefir

Yeast-free baked goods in the oven can also be fluffy and tender if you mix the dough correctly. After trying this version, you are unlikely to understand whether yeast was present in the recipe. The airy structure, long-term preservation of softness, beautiful crust - everything suggests that the dough for pies with kefir deserves no less popularity than the classic one with live yeast. If you intend to make a sweet dish in the oven, add 3-4 tbsp. l. Sahara.

Ingredients:

fresh kefir – half a glass;
high flour variety – 240 g;
egg 2 cat.;
baking soda – 1/3 tsp;
salt - a pinch.

Cooking method:

Dilute soda with kefir - the acidic environment will extinguish it, ridding future pies of the characteristic taste. Leave for 5-6 minutes.
Beat the egg separately, adding salt. Carefully add to kefir and stir.
Add double sifted flour in portions, making sure there are no lumps.
Knead into a homogeneous, soft dough that should easily form into a ball. Cover the bowl with film and forget about it for half an hour.
You can make pies from kefir dough after this period has passed - there is no need to wait for the volume to change, since the rise will only occur in the oven.

Fast

This recipe is suitable for housewives who are looking for a way to make tender, soft pies without letting the dough sit for several hours. Baking powder works no worse than yeast, and is considered safer for the body. The only caveat is that this quick dough for pies in the oven is rich, so it’s not the most dietary and not at all lean.

Ingredients:

flour – 170 g;
butter – 75 g;
baking powder - 3 tsp;
sugar – 2 tbsp. l.;
milk – 220 ml;
eggs 1 cat. – 2 pcs.;
salt.

Cooking method:

Sift the flour, mix with baking powder, sugar and salt.
Melt the butter, warm the milk, combine both masses, let cool slightly.
Beat the eggs with a mixer, adding a pinch of sugar to them. When the volume of the mass increases and it acquires a light shade, carefully pour it into the butter and milk mixture.
Mix liquid and dry ingredients, make a soft, pliable dough. It should not stick to your hands, so it is possible to use more flour. No proofing is required, so you can start making pies right away.

With dry yeast

Housewives use this recipe mainly to cook pies fried in a frying pan, but baking in the oven turns out just as good. It rises well and bakes perfectly. It is advisable to use vegetable filling – sour (sauerkraut) cabbage, eggs with onions, potatoes. This dough for pies made with dry yeast is lean and very thin, so the filling should not be too moist and sugary.

Ingredients:

light beer – 200 ml;
warm boiled water – 100 ml;
dry yeast – 2 tsp. with top;
flour – 5 glasses;
salt - a pinch;
sugar – 2 tbsp. l.;
vegetable oil – 60 ml.

Cooking method:

Remove the beer from the refrigerator - the liquid should be at room temperature before starting work.
Make a dough of yeast and water.
Sift the flour into a mound, pour sugar and salt into the well. Pour in the dough, beer, vegetable oil.
Knead the pie dough with your hands and leave for 3-4 hours. You can do this in the oven if it’s cool at home.
Before forming the pies, be sure to knead the dough.

Simple

Significant advantage this recipe– rye sourdough, thanks to which your pies can remain fluffy and soft for much longer. Digestive tract(especially the intestines) will also thank you for the absence of yeast, and in the photo the finished pies from the oven are not inferior to classic yeast ones. If desired, this simple oven-baked pie dough can also be used to bake Viennese rolls. The only negative is that the starter takes time; it needs to be placed 5 days before the start of the main work with future pies.

Ingredients:

rye flour – 100 g;
warm water (38-40 degrees) – 160 g;
wheat flour – 510 g;
butter – 60 g;
milk – 2/3 cup;
sugar - half a glass;
vegetable oil – 1 tbsp. l.;
eggs 2 cat. – 2 pcs.;
vanillin - a pinch;
salt.

Cooking method:

In the morning, pour flour (25 g) with warm water (40 g). The container should be 2-3 liters in volume, otherwise the starter will run away when rising. Place in an oven preheated to 50 degrees and turned off, covering with a lid.
The next morning, add the same amount of flour and water, mix again, and put it in the oven again. This step will need to be repeated 2 more times.
On day 5, beat the eggs and add sugar.
Melt the butter, combine with vegetable and warm milk. Mix. When the liquid has cooled, add the egg-sugar mixture and the starter.
Leave the dough base in a warm oven overnight.
In the morning, combine with sifted flour and vanilla. Without proofing, start forming the pies.

With milk

This recipe can also be considered quick, since proofing takes only an hour and a half - most pie compositions require 4-5 hours, and some take all night. Light and airy yeast dough made with milk for pies, perfect for baking in the oven and for frying. It is important that the liquid component is fresh, otherwise the taste and appearance may be spoiled, and it is recommended to warm the egg in advance in the kitchen.

Ingredients:

flour – 450 g;
milk – 210 ml;
sugar – 2 tbsp. l.;
dry yeast – 1 tsp;
egg higher cat.;
salt – 1 tsp;
sunflower oil – 1 tbsp. l.

Cooking method:

Make a dough based on heated (do not boil!) milk, yeast and a pinch of sugar.
Separately beat the egg with granulated sugar. Pour oil here.
Sift the flour twice and mix with a pinch of salt.
Carefully combine all components of the dough for future baked pies and knead.
Preheat the oven to 50 degrees, turn off. Place a bowl covered with a towel there for half an hour (wire rack, middle level). Afterwards you can form the pies.

Butter

If you are thinking of sweet pastries - with raisins, curd mass, fruit, jam - you need to know how to prepare pastry for pies in the oven. This recipe is ideal even for large holiday pies, and if you completely eliminate sugar, you can try making vegetable, meat or fish filling. It is not recommended to replace butter with margarine, but instead of sour cream there can be milk or even cream.

Ingredients:

butter 82.5% – 100 g;
dry yeast – 2 tsp;
full-fat sour cream - a glass;
sugar - half a glass;
flour – 2.5 cups;
salt – 1 tsp.

Cooking method:

Melt the butter and combine with sour cream. Beat until smooth.
Combine the yeast with flour, mix very well - the grains should be distributed evenly. Add sugar and salt.
Carefully pour the sour cream and butter mixture into it, making a homogeneous, smooth lump of dough.
Let it rest for half an hour, then knead it and put it back to rest under a towel. After an hour, you can start making pies.

On the water

Baking prepared according to this recipe for yeast pie dough is considered the most tender, the most delicious, the most airy. Look at the photos of the housewives - the pies are all perfect! This effect can only be achieved with live yeast, which contributes to incredible rise both during proofing and baking. Learning how to prepare this pie dough in water is recommended for every housewife who wants to pamper her family with delicious pastries.

Ingredients:

live yeast – 21 g;
warm water – 1.5 cups;
sugar – 2 tbsp. l.;
flour – 600 g;
salt;
vegetable oil – 1/3 cup.

Cooking method:

Grind the yeast with flour (4 tbsp), add warm water, add a little sugar. Wait until the dough starts to bubble.
Add oil, mix.
Add the remaining dry ingredients to the dough in small portions, continuing to stir. Be guided by its structure - it should be light, otherwise the baked goods will not rise.
The classic base for pies in the oven will be ready in an hour.

Yeast-free

Among the previously discussed recipes there were also options that did not involve the use of yeast. However, this oven dough is very different from them. Firstly, the base is cottage cheese, and secondly, so little time is spent that you can prepare dough without yeast for pies in the morning to get hot pastries for breakfast. It is advisable to make the filling sweet: fruit or berry, jam, marmalade. You can even use the same cottage cheese, but with spices.

Ingredients:

homemade fat cottage cheese - a glass;
fresh milk – 70 ml;
sunflower oil – 4 tbsp. l.;
sugar – 4 tbsp. l.;
baking soda – 1 tsp;
salt – 1/2 tsp.

Cooking method:

Rub the cottage cheese through a sieve or grind it in a blender. If it is dry, add a spoonful of sour cream/cream and then let it sit for half an hour. The mass must be homogeneous, otherwise the dough will become lumpy.
Dissolve sugar in milk, pour in butter. Stir and combine with cottage cheese.
Add baking soda and salt and quickly knead the base. You can’t work with it for a long time – 6-7 minutes maximum.
You need to roll it out after cooling (20-30 minutes). In the oven, the baked goods will rise a little, but in terms of fluffiness it will still not compete with classic yeast bread, and the crust will become harder the next day.

Fresh

Housewives choose this recipe when they intend to cook pies in the oven with vegetable or meat filling - sugar will create a taste dissonance, so the base should be neutral. It is extremely ascetic: flour, water, vegetable oil, coarse salt. For splendor, use sour cream, but you can replace it with yogurt or kefir. Quick pies made from unleavened dough in the oven are tasty and not as harmful as yeast ones. The exact amount of water is not indicated, since it varies according to the degree of gluten in the flour.

Ingredients:

flour – 0.5 kg;
Sunflower oil (odorless) – 2 tbsp. l.;
boiled water (40-45 degrees) – about a glass;
salt.

Cooking method:

Sift the flour three times onto a flat surface, creating a mound. Make a depression with a spatula.
Add salt and oil. Add water very carefully so that it does not spread beyond the well.
Kneading the dough is carried out by adding flour from the edge to the center, while moving clockwise.
You need to knead the fresh, yeast-free base by hand for 5-7 minutes until a large amount of oxygen appears inside. The ball should not stick to your hands, but it should not be too steep either. If necessary, you can add a little more warm water.
This dough does not need to rest, so you can immediately form the pies, add the filling and put them in the oven.

With sour cream

All the housewives who tried to bake according to this recipe noted that the structure of the pies was airy, and the crumb of the pies was like fluff. This is due to the liquid ingredient represented by fresh low-fat sour cream. It is best to use country-made, but store-bought will also work well, and it is also possible to replace it with light mayonnaise. This fluffy dough for pies made with sour cream and yeast tends to turn out perfectly even for the most inexperienced housewife, so be sure to rewrite the recipe for yourself.

Ingredients:

sour cream – 2 cups;
dry yeast – 10 g;
flour – 800 g;
eggs 1 cat. – 3 pcs.;
warm water – 75 ml;
granulated sugar – 6 tsp.

Cooking method:

Pour the yeast into warm water (not vice versa!), drown it with gentle movements, smoothly stirring from the edges to the center and clockwise.
While the dough for the pie dough is rising in the oven, beat the eggs, pouring granulated sugar into them in a stream.
Add sour cream while continuing to work with the mixer or whisk.
Smoothly introduce the dough with a “cap”, add sifted flour in small portions.
Make soft dough (you can do this with a bread machine), give it an hour and a half to proof. To do this, you can place it in an oven preheated to 50 degrees and turned off (!), be sure to cover it with a damp towel.

Dough for baked pies - cooking secrets

Baking is one of the most difficult dishes, so you can’t do without borrowing other people’s experience. Professionals tell you how to avoid basic mistakes:

If you can't make yeast pies, try sourdough - it's a labor-intensive task, but the chance of success is higher.
For the dough, the water should not be hotter than 40 degrees, otherwise the yeast will be killed.
The dough for baked pies cannot be kneaded for very long - as soon as the mass becomes solid, it must be left.
If you are afraid that the baked goods will be dense, proof the dough for the pies in the oven: place on a baking sheet, cover with a towel, and place a pan of boiling water underneath. This technology was previously used for Riga baked goods.

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Pie dough in the oven: recipes

Calories: Not specified
Cooking time: Not specified

Required Products:

- milk – 200 ml.,
- wheat flour – 450-500 gr.,
- chicken eggs – 1 pc.,
- butter – 80 gr.,
- dry yeast – 10 g.,
- sugar – 150 gr.,
- salt - a pinch,
- vanilla extract - to taste.

How to cook with photos step by step

1. The dough for fluffy pies in the oven with dry yeast should be airy. Therefore, it is prepared in two stages. First of all, the dough is prepared. To do this, combine some flour and sugar, as well as dry yeast, in a bowl. Mix well.

2. Heat the milk to a temperature of 40-500C (no more) and combine with dry ingredients. Mix the contents thoroughly and leave for 10-15 minutes in a warm place to activate the yeast.

3. The dough will be ready when a “cap” of foam forms on its surface. If this does not happen after this time, you can leave it for a few more minutes. If after the “second attempt” the yeast is not activated, the dough is not suitable for kneading dough. There may be several reasons: expired yeast, too hot milk and they “died”, as well as the room is cool or the dough “stood” in a draft.

4. If your dough fits well, you can proceed to the second stage - kneading the dough. To do this, mix chicken eggs at room temperature with sugar and also add salt. Tip: if you are preparing dough for “salty” pies, reduce the amount of sugar to 1-2 tablespoons.

5. Melt butter (or good margarine) and combine while warm with the rest of the ingredients. Mix the contents well.

6. When preparing dough for butter pies with a sweet filling, you can add vanilla extract to your taste.

7. When all the ingredients are combined, add the appropriate dough and mix.

8. Sift the wheat flour and add it in small portions to the liquid mass. You may not need all of it.

9. Knead soft and elastic dough. The kneading process should last at least 10-15 minutes - its further quality depends on this. Roll into a ball. Grease a bowl with vegetable oil and transfer the dough. Cover with a clean towel and place in a warm, draft-free place.

10. Leave the dough to “rest” and rise for 1-1.5 hours. It should expand well in volume. See how it's prepared.
11. When the dough for fluffy pies in the oven with dry yeast has “risen”, you need to knead it a little again. Then you can make delicious pies from it.

The most delicious and fastest dough for pies is butter. You can use it to bake pies and buns in the oven. If you replace milk with water in the recipe, you will get an inconvenient quick dough. You can use it to make and fry donuts and pies in a frying pan. For both options, you can use any filling, sweet or savory.

Making quick pie dough in the oven has often helped me out when I didn’t have time to wait for the dough to “ripen.” If you don’t have much time for baking, but you still want to please your family with something delicious, then I always use the quick option. It is not at all worse than the one that is left for an hour and a half, and meanwhile time is saved.

So today I decided to bake apple pies in the oven, since my child needed to prepare a snack for school tomorrow. And where does this time go? I came to my senses in the evening, so I had to cook very quickly in order to get everything done. Quick pastry for pies in 15 minutes really helped me out.

Ingredients

To prepare you should take:

30 g compressed yeast or a package of dry yeast (10-11 g per pack)
cut glass of milk to the brim, 250 ml
sugar in the size of a tablespoon
three tablespoons of vegetable oil
half a teaspoon of salt
half a kilo of flour

Cooking time: 15 minutes

Quick yeast dough. Recipe

As you can see, the ingredients are very simple. If you have made yeast dough before, you have worked with the same products. But there are features that we will talk about.

In general, the preparation is not difficult, but you must follow all the steps. Just before you start, you need to heat the milk, add sugar and stir until it dissolves. In no case should the milk be hot, since the yeast works at high temperature they won't, they'll boil.

Take the highest quality flour, be sure to sift it, you can do this not on the table, but directly into a large bowl, like a basin, where the dough will be mixed. Create a hole in the middle of the pile into which to pour the milk-sugar mixture.

Add vegetable oil to make the dough elastic and tender.

Pour in the dry yeast so that it dissolves in the sweet milk. Lightly stir them into the liquid. Leave for 10 minutes for fermentation to begin.

Then you need to add salt. Then immediately start kneading the dough and knead it until it stops sticking to the dishes and hands. And the quick pastry for pies is ready.

A huge advantage of this option for kneading dough is that you can cut it into pies as soon as you knead it. There is no need to wait for it to rise. After the pies are molded and placed on a baking sheet, you need to let them stand for a while so that the yeast starts working and it begins to rise.

After this, put it in the oven, set the temperature to 50 degrees, and wait until it rises. Then set the temperature to 200 degrees. If you do not allow it to rise before baking, the dough will turn out tough and will become tasteless after cooling, but if you do everything correctly, it will turn out tender and will not go stale for quite a long time.

Now you know how to make delicious dough for pies in 15-20 minutes. Yes, this time will be enough to later make pies or buns and please your family with homemade baked goods. By the way, you can experiment with fillings and shapes, prepare not only pies, but also pies.

I hope you enjoy this recipe for quick yeast pie dough in the oven. Save the page on social networks and share this delicious find with your friends.

Baking like this also helps during Lent: simply fabulous-tasting pies can be made without eggs or dairy products. Each chef has his own recipes for sweet pies. Some people prefer puff pastry with jam, while others prefer sweet stuffed with dried apricots. There is always a culinary selection of a couple of dozen varieties in the arsenal. Some consider sourdough to be an important condition for success, while others are mastering non-double options.

The five most commonly used ingredients in recipes are:

The custard method of preparing the dough also has its own zest. By the way, it is not necessary to use yeast; excellent baked goods are made with kefir or sour cream. Already formed products can be baked in the oven or fried in a frying pan. The variety of fillings is incredible. Delicious desserts come with fruits and berries, and in winter - with dried fruits. Preserves, jams, and confitures are great for this purpose. An excellent dish will also be made with cottage cheese or curd mass. But these are all details. The main thing is that no matter what the hostess chooses today, the magical aroma from the kitchen will quickly gather the whole family at the table.

Even the simplest homemade baked goods will always delight you with their taste more than any factory baked goods, so housewives try to master at least a few basic recipes to pamper their family. Can delicious pie dough be made quickly and how to achieve ideal fluffiness and softness without using yeast?

How to prepare dough for pies

with yeast base;
sourdough;
on soda with an acidic environment (whey, yogurt, kefir, etc.);
on baking powder.

Studying the baking base options below with step-by-step photos will help you not only find the perfect pie dough recipe for the oven, but also learn the basic intricacies of working with sourdough. You will understand how to select the dough for the filling and vice versa, learn to save time by making sure that “fast” and “tasty” go well together in one sentence.

Ingredients

fresh kefir – half a glass;
high flour variety – 240 g;
egg 2 cat.;
baking soda – 1/3 tsp;
salt - a pinch.

Preparation

Dilute soda with kefir - the acidic environment will extinguish it, ridding future pies of the characteristic taste. Leave for 5-6 minutes.
Beat the egg separately, adding salt. Carefully add to kefir and stir.
Add double sifted flour in portions, making sure there are no lumps.
Knead into a homogeneous, soft dough that should easily form into a ball. Cover the bowl with film and forget about it for half an hour.
You can make pies from kefir dough after this period has passed - there is no need to wait for the volume to change, since the rise will only occur in the oven.

Quick dough for pies

Ingredients

flour – 170 g;
butter – 75 g;
baking powder - 3 tsp;
sugar – 2 tbsp. l.;
milk – 220 ml;
eggs 1 cat. – 2 pcs.;
salt.

Preparation

Sift the flour, mix with baking powder, sugar and salt.
Melt the butter, warm the milk, combine both masses, let cool slightly.
Beat the eggs with a mixer, adding a pinch of sugar to them. When the volume of the mass increases and it acquires a light shade, carefully pour it into the butter and milk mixture.
Mix liquid and dry ingredients, make a soft, pliable dough. It should not stick to your hands, so it is possible to use more flour. No proofing is required, so you can start making pies right away.

With dry yeast

Ingredients

light beer – 200 ml;
warm boiled water – 100 ml;
dry yeast – 2 tsp. with top;
flour – 5 glasses;
salt - a pinch;
sugar – 2 tbsp. l.;
vegetable oil – 60 ml.

Preparation

Remove the beer from the refrigerator - the liquid should be at room temperature before starting work.
Make a dough of yeast and water.
Sift the flour into a mound, pour sugar and salt into the well. Pour in the dough, beer, and vegetable oil.
Knead the pie dough with your hands and leave for 3-4 hours. You can do this in the oven if it’s cool at home.
Before forming the pies, be sure to knead the dough.

Rye sourdough dough

A significant advantage of this recipe is rye sourdough, thanks to which your pies can remain fluffy and soft for much longer. The digestive tract (especially the intestines) will also thank you for the absence of yeast, and in the photo, the finished pies from the oven are not inferior to classic yeast ones. If desired, this simple oven-baked pie dough can also be used to bake Viennese rolls. The only negative is that the starter takes time; it needs to be placed 5 days before the start of the main work with future pies.

Ingredients

rye flour – 100 g;
warm water (38-40 degrees) – 160 g;
wheat flour – 510 g;
butter – 60 g;
milk – 2/3 cup;
sugar - half a glass;
vegetable oil – 1 tbsp. l.;
eggs 2 cat. – 2 pcs.;
vanillin - a pinch;
salt.

Preparation

In the morning, pour flour (25 g) with warm water (40 g). The container should be 2-3 liters in volume, otherwise the starter will run away when rising. Place in an oven preheated to 50 degrees and turned off, covering with a lid.
The next morning, add the same amount of flour and water, mix again, and put it in the oven again. This step will need to be repeated 2 more times.
On day 5, beat the eggs and add sugar.
Melt the butter, combine with vegetable and warm milk. Mix. When the liquid has cooled, add the egg-sugar mixture and the starter.
Leave the dough base in a warm oven overnight.
In the morning, combine with sifted flour and vanilla. Without proofing, start forming the pies.

Airy yeast dough with milk

This recipe can also be considered quick, since proofing takes only an hour and a half - most pie compositions require 4-5 hours, and some take all night. Light and airy yeast dough made with milk for pies is perfect for baking in the oven and for frying. It is important that the liquid component is fresh, otherwise the taste and appearance may be spoiled, and it is recommended to warm the egg in advance in the kitchen.

Ingredients

flour – 450 g;
milk – 210 ml;
sugar – 2 tbsp. l.;
dry yeast – 1 tsp;
egg higher cat.;
salt – 1 tsp;
sunflower oil – 1 tbsp. l.

Preparation

Make a dough based on heated (do not boil!) milk, yeast and a pinch of sugar.
Separately, beat the egg with granulated sugar. Pour oil here.
Sift the flour twice and mix with a pinch of salt.
Carefully combine all components of the dough for future baked pies and knead.
Preheat the oven to 50 degrees, turn off. Place a bowl covered with a towel there for half an hour (wire rack, middle level). Afterwards you can form the pies.

Butter dough for pies in the oven

If you are planning sweet pastries - with raisins, curd mass, fruit, jam - you need to know how to prepare pastry for pies in the oven. This recipe is ideal even for large holiday pies, and if you completely eliminate sugar, you can try making vegetable, meat or fish filling. It is not recommended to replace butter with margarine, but instead of sour cream there can be milk or even cream.

Ingredients

butter 82.5% – 100 g;
dry yeast – 2 tsp;
full-fat sour cream - a glass;
sugar - half a glass;
flour – 2.5 cups;
salt – 1 tsp.

Preparation

Melt the butter and combine with sour cream. Beat until smooth.
Combine the yeast with flour, mix very well - the grains should be distributed evenly. Add sugar and salt.
Carefully pour the sour cream and butter mixture into it, making a homogeneous, smooth lump of dough.
Let it rest for half an hour, then knead it and put it back to rest under a towel. After an hour, you can start making pies.

Yeast pie dough

Ingredients

live yeast – 21 g;
warm water – 1.5 cups;
sugar – 2 tbsp. l.;
flour – 600 g;
salt;
vegetable oil – 1/3 cup.

Preparation

Grind the yeast with flour (4 tbsp), add warm water, add a little sugar. Wait until the dough starts to bubble.
Add oil, mix.
Add the remaining dry ingredients to the dough in small portions, continuing to stir. Be guided by its structure - it should be light, otherwise the baked goods will not rise.
The classic base for pies in the oven will be ready in an hour.

Yeast-free

Ingredients

homemade fat cottage cheese - a glass;
fresh milk – 70 ml;
sunflower oil – 4 tbsp. l.;
sugar – 4 tbsp. l.;
baking soda – 1 tsp;
salt – 1/2 tsp.

Preparation

Rub the cottage cheese through a sieve or grind it in a blender. If it is dry, add a spoonful of sour cream/cream and then let it sit for half an hour. The mass must be homogeneous, otherwise the dough will become lumpy.
Dissolve sugar in milk, pour in butter. Stir and combine with cottage cheese.
Add baking soda and salt and quickly knead the base. You can’t work with it for a long time – 6-7 minutes maximum.
You need to roll it out after cooling (20-30 minutes). In the oven, the baked goods will rise a little, but in terms of fluffiness it will still not compete with classic yeast bread, and the crust will become harder the next day.

Neutral dough for pies

Ingredients

flour – 0.5 kg;
Sunflower oil (odorless) – 2 tbsp. l.;
boiled water (40-45 degrees) – about a glass;
salt.

Preparation

Sift the flour three times onto a flat surface, creating a mound. Make a depression with a spatula.
Add salt and oil. Add water very carefully so that it does not spread beyond the well.
Kneading the dough is carried out by adding flour from the edge to the center, while moving clockwise.
You need to knead the fresh, yeast-free base by hand for 5-7 minutes until a large amount of oxygen appears inside. The ball should not stick to your hands, but it should not be too steep either. If necessary, you can add a little more warm water.
This dough does not need to rest, so you can immediately form the pies, add the filling and put them in the oven.

With sour cream

Ingredients

sour cream – 2 cups;
dry yeast – 10 g;
flour – 800 g;
eggs 1 cat. – 3 pcs.;
Recipe for pies in the oven