Quick Pie dough

Very quick pie dough recipe – easy and simple. Firstly, it's really simple, because even a novice hostess will cook it. Secondly, it is really fast, because we do not have to wait for a long time for the shoots of sourdough, etc. Well, in general, this type of dough is universal – with its participation we bake both closed and open pies with any fillings.

wella

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Flour

440

Water

220

Salt

0.5

Sugar

Dry yeast

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 9 % 5 g

Carbohydrates 77 % 44 g

254 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h 25 min

Step 1:
How to make quick pie dough? Pour the dry yeast into a suitable deep wide bowl. I have them instant.
Step 2:
Heat the water slightly and pour it over the yeast, dissolve it with a fork or spoon. We got a quick sourdough.
Step 3:
Let the mass stand for five minutes, and quickly sift the flour through a fine sieve to enrich it with oxygen.
Step 4:
Add the remaining dry ingredients to the flour – salt and sugar. Mix everything thoroughly!
Step 5:
Add part of the flour to the sponge and mix. Pour in the vegetable oil, mix again.
Step 6:
Now knead the elastic dough, gradually adding the rest of the flour mixture. You can first stir with a spoon, and then with your hands. Look at the thickness of the dough - you may have to add more flour. Or, on the contrary, remove the extra one.
Step 7:
We should get such a cute bun from the dough. Smooth, elastic, pliable, non-sticky.
Step 8:
Wrap the resulting bun directly with a bowl in a film and put it in the warmest place in the kitchen. In an hour, or maybe even earlier, you can do whatever your soul desires with the test!

And more tips

We try to combine all the ingredients with warm water very quickly – then the yeast will give good "shoots".

If you are going to cook sweet pies, you can add a little more sugar.

When rolling out the dough on cakes or in another format, try to dust the board with a small amount of flour.

The dough does not require special proofing – during cutting and filling
It will rise a little.

You can choose any fillings – meat, fish, vegetable, fruit, etc.

If you bake pies in the post, lubricate their surface not with eggs, but with steeply brewed tea.

From the resulting dough, you can make not only a pie, but also pies, buns, any other pastries.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.