How to make sweet pies in the oven. Pies in the oven. Yeast pies with meat in the oven

Lush, fragrant pies are the housewife’s calling card. How nice it is to gather at home around the same table when this fragrant miracle comes out of the oven. But sometimes it is quite difficult for a novice housewife to learn how to cook delicious pies. The first experiments most often end in the production of mediocre baked goods, and sometimes even failure. Dry and brittle dough in one case, thick and sticky inside in another - this is not a complete list of failures that can happen even to experienced housewives. But we can fix everything. Today we are learning how to make soft pie dough that will never let you down.

Yeast dough

This is where we will begin our review today. There are so many recipes today that finding the best among them sometimes seems completely impossible. Really, you just have to choose which option you'll be cooking today. The following recipes will help you make soft pie dough with minimal time, and the result will delight your loved ones.

They do it in different ways. What is the difference between them? The straight version is a great time saver, as it only requires mixing all the ingredients and leaving in a warm place for an hour to rise. With the sponge method, you first need to mix the yeast with water or milk. This is the activation process. The composition turns into a fluffy mass, which is then used as a base. Then add the remaining ingredients, knead the dough and leave to rise for an hour and a half. In both cases, you get a soft, yeasty dough for pies. What's the difference?

If you want to make a pie with baked goods, that is, with butter, sour cream, then you need to take into account that such a composition makes the dough heavier and it may not rise. That's why the dough is needed. If the dough is fresher, then it will not be needed. Let's look at the features of preparing each of these options separately.

Fluffy straight dough

Soft, yeasted pie dough can be prepared very quickly. This is contrary to the general belief that it will take you all day to get anything worthwhile. The cooking process consists of only one step. All you need to do is dilute the yeast and combine all the ingredients. You will need to prepare the following ingredients:

Glass of water.
Yeast - 50 g.
Sugar - 3 tablespoons.
About 500 g of flour. Here every housewife must find her own measure, because flour can vary greatly in the amount of gluten.

When kneading soft pie dough, you need to rely on the bakers' recommendations. The water should be only slightly warm, about 30 degrees. The yeast must be thoroughly dissolved in it. Don't forget to add sugar. This dough is quite finicky, but don't add more yeast. On the one hand, this measure ensures that the dough rises, but on the other hand, the dough will acquire a specific taste.

And one more important rule. To get a soft pie dough, you must sift the flour. This saturates it with oxygen and makes it airy. You need to knead the dough for quite a long time. At first it is still sticky, you can collect it into a ball and throw it on the table. You need to do this about 20 times. After this you need to add salt and knead for another 10 minutes. This will give the dough the correct structure.

Recipe with dry yeast

Soft, fluffy pie dough can be prepared without raw yeast. Many housewives know that when using them, the dough gets an excellent structure and rises perfectly. Moreover, even if you leave it in the refrigerator for several days, it will still not lose its strength. But raw yeast has the disadvantage that it takes longer to rise and proof. This recipe works well for sweet pies, but if you remove the vanilla from the recipe, you can also make it with meat. You will need to prepare the following ingredients:

Water - 200 g.
Yeast - 1 teaspoon.
Egg - 1 pc. If you want the dough to be more crumbly, add another yolk.
Sugar - 15 g.
Margarine - 20 g.
Vanillin - to taste.
Flour - approximately 2.5 cups.

Yeast is poured into warm water and sugar is added. After this, pour out the egg, add sugar and salt. Now sift the flour and gradually knead to make a soft and fluffy pie dough. At the end of the kneading you need to add softened margarine. The dough should double in size. Now knead it and leave it to rise again. During this time, you should prepare the filling. Now you can form the cake.

Sponge dough for pies

Airy, soft and melting in your mouth. This is exactly how we want to see it, or rather try it. As we said above, sponge dough differs in that during preparation the dough is first placed. When it has fermented, add baking and make the dough. Prepare in advance:

Milk - 1.5 cups.
Flour - approximately 3 cups.
Yeast - 1 teaspoon.
Egg - 1 pc.
Margarine - 100 g.

The mixture needs to be kneaded well and left to rise twice. The soft pie dough will turn into an airy, golden-brown crust in the oven.

Dough for sweet Easter cakes

Classically, this is the richest dough. And accordingly, it is very difficult. In order for it to rise well in the oven and not remain a sticky piece, you need to prepare the dough correctly, taking into account all the features of the process. Now we will look at a recipe for soft, yeast dough for pies, which is suitable for any filling. It could be a pear or an apple, cottage cheese or cherries, jam or preserves. To prepare you will need:

Warm milk - 210 g.
Egg - 2 pcs.
Sugar - 0.5 cups.
Salt - 5 g.
Butter or margarine - 1/2 pack.
Dry yeast - 5 g.
Flour - 3 cups.

First, let's prepare the dough. To do this, mix half a glass of flour with half the yeast, pour in half the milk and stir again. The dough turns out very thick. We form a lump from it and leave it to mature. This process is longer than in the case of liquid dough.

In a separate bowl, prepare the liquid mixture. To do this, mix salt and sugar, an egg and pour in the rest of the milk.
Separately mix the remaining yeast and flour.
When the dough rises, pour out the liquid part, and then pour out the dry part.
Knead the dough and add softened margarine in small pieces. Until the first piece becomes one with the dough, the second should not be introduced.

The dough is not very elastic, but this is not a problem. We lift the piece with both hands, stretch it and fold it. After 10 minutes it will no longer stick to your hands. Place it in a cup and leave for 3 hours.

Universal dough

It can be used as a base for buns or croissants. But the one most commonly used is this delicious, soft pie dough.

Half a liter of milk.
A packet of yeast.
Sugar - 30-40 g.
A tablespoon of 6% vinegar and vegetable oil (you need to prepare another 50 ml of oil separately). Instead, you can put a large spoon of mayonnaise.
Salt - approximately 5 g.
Flour - 500 g.

Vinegar and oil are needed to prevent the dough from becoming stale. The milk mixture begins to curdle. But there is no need to worry. This will only make the dough tastier and very appetizing. Soft pie dough only needs to be prepared once for this recipe to become the most favorite in your cookbook.

Cooking method

Heat the milk to a pleasant, warm state and pour the yeast into it. Mix the remaining ingredients and flour. It will be very soft, even sticky. Now you need to add the remaining 50 ml of oil and knead. The result is a very soft pie dough, which performs well when preparing various baked goods. These can be large pies and portioned echpochmak, with potatoes and meat, with dried apricots and raisins.

After finishing kneading, the dough should be placed under film and left for 30 minutes - 1 hour. Depending on the temperature in the room, the time indicator may vary. If the room is cool, you can put it in the oven or in a slow cooker. Then the dough will rise very quickly.

The most fluffy kefir dough

But we do not stop there and continue to study how to prepare soft dough for a pie. And of course, most housewives do not want to use margarine for their baking, because it is harmful. And a completely different matter is natural kefir. This is exactly what the doctor ordered. You will need:

A glass of kefir.
Sunflower oil - 100 g.
Sugar - 20 g.
Yeast - 1 sachet.
Flour - 3 cups.

The first step is to take the kefir out of the refrigerator and warm it until warm. It’s even better if it’s fermented homemade milk. Mix kefir and oil in a deep bowl. In a separate bowl, sift the flour several times and mix it with the yeast. Leave the dough for several hours. During this time, you need to knead it at least once, but it is better to do it twice.

The formed pastries should be left in a warm place for 20 minutes. The products turn out lush and weightless. If you have long dreamed of finding your perfect recipe, then you can be sure that you have found it.

Great option for Sunday lunch

This requires something pretty solid. How about a mince pie? Yeast, soft dough is perfect for achieving this goal. The proposed recipe allows you to prepare magical pastries. The most delicate, slightly sweet dough and juicy filling will not leave anyone indifferent. To prepare you will need:

A glass of whole, warm milk.
Two tablespoons of fresh yeast.
Egg - 1 pc.
Sugar - 1 tablespoon.
Salt - a pinch.
Margarine or melted butter - 8 tablespoons.
Flour - 400 g.
For the filling, take 500 g of boiled beef, onion and a little butter.

Dissolve the yeast in milk and let rise. During this time, mix the egg with sugar and salt separately, pour in the oil. Connect both parts. Add flour and knead the dough. After this, it must be left to rise. After 40 minutes, knead and let stand a little longer.

Product formation

This recipe for soft pie dough is worthy of taking one of the first places in housewives' notebooks. After an hour and a half, the dough is completely ready. To prepare the filling, grind the beef through a meat grinder and fry the onion in vegetable oil in a frying pan. Add beef and butter to keep filling from drying out. Add some salt and pepper.

Divide the dough into two halves, one should be slightly smaller. Most of it should be placed on the bottom of the mold and the filling should be placed on it. Cover with the smaller half. Brush the surface with yolk and place in the oven for about an hour at 180 degrees.

Yeast-free baked goods

If you have neither the time nor the desire to tinker with yeast, then you can consider another option. Soft pie dough without yeast is no more difficult to prepare. At the same time, you will save time and amaze your family and friends. You can use it to bake luxurious pies with sweet and savory fillings. The main thing is to learn some of the subtleties and strictly follow the bakers' recommendations.

If you think that such dough cannot be fluffy and airy, then you are very mistaken. In order to achieve this effect, baking soda and various baking products are used. Therefore, yeast-free baked goods are divided into several types. Now we will briefly consider each of the types.

Kefir recipe

Soft, rich pie dough is very tasty when using fermented milk products. It is used with equal success for frying in a frying pan and baking in the oven. You will need:

Kefir - 400 ml.
Soda - a teaspoon.
Salt is on the tip of the knife.
Sugar - 1.5 tablespoons.
Egg - 1 pc.
Vegetable oil - 80 ml.
Flour - 500 g

Pour the kefir into a deep container and dissolve the soda in it. Add the remaining ingredients to the bowl and begin gradually adding flour. The dough turns out soft, not tough. Wrap it in film and leave for 20 minutes.

Butter dough recipe

Another great tutorial on how to make soft pie dough. For baking muffins and cupcakes, the option based on whipped egg whites with the addition of baking powder is perfect. With such a duet, the dough is not at all afraid of the heaviness of the baking. The baked goods are light, airy and very tasty. To prepare, take:

Eggs - 3 pcs.
Sugar 2/3 tbsp.
Drinking yogurt - 100 g.
Margarine or butter - 100 g.
Salt - a pinch.
Baking powder - 1 teaspoon.
Flour - 2.5 tbsp.

The flour must be sifted several times. The splendor of the finished pie depends on this. Melt the margarine in advance so that it has time to cool. Beat the eggs with sugar until fluffy, then add the fat and yogurt, mix and add flour. The dough can be made liquid for baking in molds. But if you like denser sweet pies, then add another glass - one and a half flour and knead it with your hands. In this case, it can be rolled out and decorated in any way you like.

Recipe with cottage cheese

Often it becomes the favorite option among housewives. The recipe is very simple. This type of baking would be perfect for any schoolgirl. You can use it to make not only pies, but also rolls, bagels and cookies. The main thing is to choose good cottage cheese. It should be soft, fine and crumbly. Cottage cheese that is too wet should be weighed out in gauze. If it is dry, then rub through a sieve. You need to prepare:

Cottage cheese - 200 g.
Sugar - 0.5 tbsp.
Flour - 2 tbsp.
Soda - a teaspoon.
Salt - a pinch.
Vegetable oil - 75 ml.
Liquid sour cream - 75 ml.

You need to mix sugar and sour cream, salt and fats in a deep cup. Add cottage cheese and mix thoroughly. Gradually adding flour mixed with baking powder, knead a soft but not sticky dough. Let rest for 15 minutes before you can begin assembling your pie. The filling can be anything, depending on the taste preferences of your family members. Baking from curd dough turns out very tender. The light, curd-like flavor sometimes makes it possible to confuse it with yeast, although it is not.

Puff pastry recipe

It can be easily prepared at home, but most owners save their time and buy it ready-made in the store. There is a rational grain in this, since it takes at least 4 hours to prepare. Of course, for many this is a luxury. And freezing it in reserve is also not the best option, because the layers open beautifully only with fresh dough. If it has been in the freezer for a month, then you definitely won’t get a good result.

You will need:

Creamy margarine - 250 g.
Flour - 0.5 kg.
Egg - 2 pcs.
Salt - 1/3 teaspoon.
Yogurt - a glass.

Cool the margarine and grate it into the sifted flour. Lightly beat the eggs, add salt and pour into a common bowl. Gather into a ball, but do not knead. Place the lump in a bag and place it in the refrigerator for several hours. Now roll out the dough into a layer, rub a small piece of butter or margarine on top and fold it into an envelope. In the original, after this you need to put the dough in the refrigerator and take it out after 30-40 minutes to repeat the procedure. To speed up the process, you can immediately repeat rolling - folding 5-6 times, then put the dough in the refrigerator for 30 minutes. Pies made from puff pastry are crispy and golden. It goes well with sweet filling, cheese and cottage cheese, chicken and mushrooms. Try different options, among which you will definitely find yours.

Shortcrust pastry recipe

This is the last option that we will consider today. Shortbread pies are another type of pastry. Its preparation is very simple. If you are still new to the kitchen, then feel free to choose it for your culinary debut. In order for you to be successful, you need to learn the following basic recommendations:

Be sure to choose high-quality flour and sift it at least twice.
The temperature in the room should not be too high. The optimal values are 15-20 degrees. If it is higher, the oil will separate from the other components. Then the baked goods will be tough.
The kneaded ball should rest in the refrigerator for at least an hour.
In order for the products to bake well, the dough needs to be rolled out into a layer of 4-8 mm.
Before placing in the oven, you need to grease the product with egg, cold water or milk.
Products should be placed in an oven preheated to 220 degrees.

Soft shortbread pie dough can be kneaded in different ways. Today we will look at two techniques, from which you can choose any one.

Kneading methods

The vast majority of housewives use it. To do this, sift flour onto the table or into a large cup, pour salt and sugar on top. Arrange the pieces of butter, then chop the mass using a knife with a wide blade. After that, quickly roll it into a ball with your hands and put it in the refrigerator.
The second method is to make soft, deposited cookies. To do this, beat the butter with sugar, add eggs and liquid and knead into a soft dough. It is planted on a baking sheet using a syringe.

Cooking shortbread pie

To do this you will need a classic set of products:

Flour - 200 g.
Sugar and butter - 100 g each.
Egg yolk - 1 pc.

If the recipe calls for an egg, it is recommended to replace it with a yolk. Then the dough turns out more tender and crumbly. You can use any of the methods for kneading. For a pie, it would be preferable to choose the second option, since in this case the product will turn out more tender. After all, you don’t want to end up with a shortbread.

You can replace some of the flour with starch. In this case, some of the flour needs to be reduced. The taste of baked goods can be changed every time. To do this, add chopped nuts, herbs and spices to the flour. By the way, shortbread dough in this case can also be yeast. In this case, it will combine the best qualities of both types, that is, it will be both soft and tender, but at the same time crumbly and melting in the mouth. This dough is perfect for making echpochmaks. The result will delight you and your family every time.

Instead of a conclusion

Of course, today the abundance of baked goods in the culinary departments is simply fantastic. And it always seems easier to buy a ready-made pie than to make the dough after work and stand at the stove. But it’s difficult to compare with anything the aroma of homemade baked goods that a mother herself made for her children. Moreover, most of the recipes given do not require a lot of time and effort. You can experiment endlessly with fillings. And every time real masterpieces will be born.

Hello, dear friends!

I would like to offer you one of my many recipes: yeast dough for pies. I love fiddling with dough. I would even say I adore it. But, unfortunately, I don’t do this as often as I’d like. Either there is not enough time, or even women’s fears about their figure prevent them from baking delicious pies in the oven an extra time, making or baking.

My grandmother instilled in me a love for dough. Always when she was making the dough, my cousin and I were already hanging around. They watched the whole process from start to finish, and then helped: they sculpted everything that a child’s imagination was capable of.

I especially love the moment when the dough for pies is suitable and ready to use, it becomes so light and “squeaks”, it’s a pleasure to hold it with your hands.

My mother taught me how to make this pie dough. She is also a great expert in cooking, especially baking. If you are also a fan of talking with the test, read my other articles and.

By the way, if for some reason fried food is not recommended for you, then oven-baked pies are a great way to replace fried pies. They are not as hard on the body as dough fried in oil.

The filling for such pies can be very varied - meat, sweet, vegetable, in general, to your taste.

Perhaps that’s enough beautiful words, I really can’t wait to get started!

Ingredients

For the test we will need:

1 liter of milk (or ½ milk and ½ water);

100 grams of sugar;

1 teaspoon salt;

2 eggs (or yolks);

20 grams of dry yeast;

50 grams of vegetable oil;

50 grams of margarine (I prefer to replace margarine with butter in all baking recipes);

flour, as much as kneading requires, for a soft dough.

Pie recipe

Step 1. Heat the milk until it is warm. Pour some into a glass and pour the yeast into it.

Step 2. Pour the rest of the milk into a bowl, where we will knead the dough for the pies. Add salt and sugar. Mix everything with a whisk.

Step 3. Then pour in vegetable oil and melted butter. Breaking the eggs. The already dissolved yeast is there. Sift the flour through a sieve and add it to our dough. Then we move the dough onto the table and knead there until it reaches the required consistency. It doesn't have to be very cool. Wash the bowl, coat it with vegetable oil and transfer the dough there to rise.

It is advisable to cover the bowl with the dough and place it in a warm place. I usually pour warm water into a larger cup and place a bowl of dough there, cover with a towel and wait... I change the water three times. This is what you should get, the volume will increase at least 2 times.

In a good way, the dough should rise 2 times before working with it. But this particular time I started baking after the first rise. And it turned out very well.

Take our dough out of the bowl. It is light and squeaks, remember exactly as I said at the beginning. Divide into 3 sausages and cut into pieces as in the photo.

Roll out each piece with a rolling pin and add the filling. I used apple jam that my husband and I cooked ourselves.

This dough also makes great little buns. It's very easy to make them. Roll out the dough into a circle. Grease with vegetable oil and sprinkle with sugar. Roll the circle into a tube.

Fold the tube in half and pinch the ends so that they don’t come unglued. We place the resulting snail on its end and make a cut on the opposite side with a knife.

We open our bun with the sugar side up.

As they are born, place the pies and buns on foil greased with vegetable oil and on a baking sheet. Let it rise a little and coat with egg.

We bake pies at 220˚C. Baking time is 15-20 minutes. But it’s better to look when it’s ready.

Really what? Yes, the oven is where miracles happen!!! Everything you see on the baking sheet and 8 more buns (they didn’t fit, I baked the second batch) came out of half the batch. So if you are not going to feed the whole street with pies, I advise you to take all the ingredients in the recipe in half the volume.

I am convinced that if you try to make this dough for pies and bake the pies in the oven, you will like the result!!!

Now let’s check your diction, try to repeat the children’s tongue twister:

“Evsei, Yevsei, sift the flour! Bake some rolls! Yes, the swords are hot from the oven to the table!”

Ingredients:
Milk 1/2 liter, margarine 50 g, flour 1 liter jar, yeast 50 g or dry yeast 1 tbsp. l., sugar 3 tbsp. l., salt 1/2 tsp, vegetable oil 1 tbsp. l.

Preparation:

1. Mix milk, yeast, sugar, salt, vegetable oil, margarine, flour in a saucepan and place in a warm place. The dough will rise, so stir it twice once it has risen.

2. When the dough has risen for the third time, place it on the table sprinkled with flour and start making pies. It may seem to you that there is not enough flour in the dough - do not add it under any circumstances and strictly follow the proportions of the recipe. This will allow you to get very soft and fluffy pies baked in the oven that will not stale for a long time.

3. Cut a piece of dough, roll it in flour, knead it on the table with your fingers into a flat cake, put the filling(Use the filling to your liking!) and form the pies.

4. Before. How to put a baking sheet with pies in the oven, brush each pie with a raw egg and let stand for 30 minutes. It is advisable to always cut the dough in a warm room without drafts.

5. And...bake in the oven at a temperature of 200-220°

BON APPETIT!

p.s.

It will be easier to cut a pie just taken out of the oven if you heat up the knife.
To make it easier to roll out soft and sticky dough, you need to cover it with parchment paper, or fill a bottle with water, using it instead of a rolling pin. The water should be cold.
When using juicy fillings, for example, ripe berries, you need to add wheat breadcrumbs to the layer of rolled out dough for the bottom, which will absorb excess moisture and the pie will bake better.
To prevent poppy seed pies from being soggy, poppy seeds are mixed with a small amount of semolina.
If frozen berries or fruits are used to fill the pies, they cannot be thawed. You just need to pour boiling water over it, cut it into halves and remove the seeds.
To ensure that the cake bakes evenly, you need to leave it to stand for 15-20 minutes and bake over medium heat.
In order for the pies to retain their taste and pleasant smell for a long time, they need to be kept for a while in an enamel container covered with cellophane, with vanillin sprinkled on the bottom.
To prevent the pies from going stale for a long time, immediately after baking they need to be covered with a damp cloth, and then kept in a clay dish, covered with a towel.
Stale pies can be refreshed by sprinkling them lightly with cold water and placing them in the oven for a few minutes.
To prevent the pies from turning out blurry and with a dense crumb, you do not need to put an excessive amount of margarine into the dough. Ex...but this is not about me))

p.p.s.Conversation between two friends:

I burned 587 calories today!

What are you talking about? where in the gym?

No, in the oven...

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 no worse than the one that sits 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. Under no circumstances should the milk be hot, since the yeast will not work at high temperatures; it will brew.

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 that, 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.

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

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.

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.

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.

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

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.

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

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.

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 started 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, begin to form 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

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.

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

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.

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

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.

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

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.;
Recipe for pies in the oven