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Homemade pie dough

You don't know how to make mind-blowing pie dough so that guests will forget everything in the world with admiration? Look here - you will find selected recipes with photos from connoisseurs of fragrant baking, the same as your beloved grandmother.Like any other, pie dough can be made in a dozen different ways and made yeast, fresh, sandy, hearty, puff, biscuit, sweet, salty or neutral. The latter is good in that it is suitable for any needs: if you need to serve dessert or, conversely, a snack. And the sweetness or sharpness of the baking will be given directly by the filling.

The five most commonly used ingredients in pie dough recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Wheat flour	364	12	1	67
Sugar	398	0	0	9 9. 7
Butter	734	0. 5	8 2. 5	0. 8
Milk	68	3. 2	3. 6	4. 8
Dry yeast	410	49	6	40

If you have already chosen your pie dough recipe, there are no questions - open it and cook it for fun. Surely many have heaps of such from grandmothers and mothers, recorded in old notebooks. But if you don't yet know how to make dough for pies, some tips will help you.

The five fastest pie dough recipes are:

The name of the dish	Cooking time	Calories kcal in 100g	User rating
Bulk cake and pizza dough on yeast-free kefir	7 min	137	+100
Rye-free pie dough	10 min	249	+51
Dough on sour cream for pie	10 min	301	+36
Simple batter on mayonnaise for pizza, pies, fritters	10 min	232	+94
Sour cream and mayonnaise pour pie dough	10 min	264	+201

It is better for an inexperienced hostess to start with sand dough - it is easier to prepare, it is easy to work with it. Do not forget to hold it in the refrigerator for half an hour before cooking. Roll out such dough not thinly or thickly - optimally 8 mm. No matter what dough you cook, make it a rule to always sift it. If you need to mix water with flour according to the recipe, do this: sift flour into wide dishes and slowly pour 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 biscuit dough, will add crumbly to the pies. Sand and biscuit dough cannot be & ldquo; interrupted & rdquo; - they do not require long kneading, unlike yeast. Choose one dough recipe for the pie and try to cook it until you are sure that everything is working out. If you are mistaken, ask experienced hostesses for advice at the forum. Usually, any culinary error can be easily corrected so as not to throw away products.