Like any other dough, pie dough can be made a dozen different ways — yeasted, unleavened, shortcrust, rich, puff, sponge, sweet, salty, or neutral. The last is good because it suits any purpose: whether you want to serve a dessert or, on the contrary, an appetizer. And the sweetness or savoriness of the bake comes straight from the filling.
The five most commonly used ingredients in pie dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Flour | 325 | 12 | 1 | 67 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
If you've already picked out your pie dough recipe, there are no questions — open it up and cook to your heart's content. Plenty of people surely still have stacks of them from grandmothers and mothers, jotted down in old notebooks. But if you don't yet know how to make pie dough, a few tips will help.
The five fastest pie dough recipes:
| Dish name | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Pourable dough for pie and pizza on kefir without yeast | 7 min | 137 | +94 |
| Yeast-free pie dough | 10 min | 249 | +45 |
| Sour cream dough for pie | 10 min | 301 | +35 |
| Simple batter with mayonnaise for pizza, pies, pancakes | 10 min | 232 | +94 |
| Aspic pie dough with sour cream and mayonnaise | 10 min | 264 | +201 |
- An inexperienced cook is better off starting with shortcrust dough — it's easier to make and easy to work with. Don't forget to chill it in the fridge for half an hour before baking.
- Roll such dough out neither thin nor thick — about 8 mm is ideal.
- No matter which dough you're making, make it a rule to always sift the flour.
- If the recipe calls for mixing water with flour, do it like this: sift the flour into a wide bowl and slowly pour in the liquid, stirring clockwise with a wooden spatula. Once the mass turns stringy and too dense, switch to your hands, greased with vegetable oil.
- A spoonful of potato starch added to shortcrust or sponge dough will make the pies more crumbly.
- Shortcrust and sponge dough can't be overworked — unlike yeast dough, they don't need long kneading.
- Pick one pie dough recipe and keep making it until you're sure it comes out right. If you slip up, ask experienced cooks for advice on the forum. Usually any cooking mistake is easy to fix so you don't have to throw the food away.