Like any other, you can prepare pie dough in a dozen different ways and make it yeast, unleavened, shortbread, pastry, puff pastry, sweet, salty or neutral. The latter is good because it is suitable for any needs: if you want to serve a dessert or, conversely, an appetizer. And the sweetness or sharpness of baking will be given directly by 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 have already chosen your pie dough recipe, there are no questions - open it and cook for fun. Surely many people still have heaps of them from grandmothers and mothers, written down in old notebooks. But if you don't know how to make pie dough yet, some tips will help you.
The Five Fastest Pie Dough Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Filling 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 |
- It is better for an inexperienced housewife to start with shortbread dough - it is easier to prepare, it is easy to work with it. Don't forget to keep it in the fridge for half an hour before cooking.
- Roll out such dough neither thinly nor thickly - optimally 8 mm.
- No matter what kind of dough you cook, make it a rule to always sift it.
- If according to the recipe you need to mix water with flour, do this: sift the flour into a wide bowl and slowly pour the liquid into it, stirring clockwise with a wooden spatula. When the mass becomes viscous and too dense, use your hands greased with vegetable oil.
- A spoonful of potato starch added to shortbread or sponge dough will add crumbliness to the pies.
- Shortbread and biscuit dough cannot be "interrupted" - they do not require long kneading, unlike yeast.
- Choose one dough recipe for a pie and try to cook it until you are sure that everything is working out. If you make a mistake, ask for advice on the forum from experienced housewives. Usually, any culinary mistake is easy to fix so as not to throw away the products.