Eggless Pie Dough – Fluffy and Versatile

Universal, airy, rich, for any baking. Yeast dough for eggless pie is prepared using the sponge method and is suitable for products with both sweet and venison fillings. Baking from this dough turns out airy, fluffy, with a springy crumb.
cook time: 1h 40 min
Gavin Tanner
Eggless Pie Dough – Fluffy and Versatile

Nutrition Facts (per serving)

277
Calories
9g
Fat
38g
Carbs
8g
Protein

Ingredients (16 portions)

Basic:

Salt to taste
Sugar 1 tbsp
Wheat flour (Adjust according to the consistency of the dough!) 300 g
Butter 50 g
Milk 250 ml
Dry yeast 1.5 tsp

Recipe instructions

Step 1

Step 1
How to knead pie dough without eggs? Prepare all the necessary ingredients. Remove the butter from the refrigerator in advance. First, make a dough. To do this, heat the milk to about 40 degrees. It should be warm, but not scalding, otherwise the yeast in it will die. Read more about this in a separate article about yeast at the link at the end of the recipe. Add all the sugar and dry instant yeast, stir and leave for 10-15 minutes

Step 2

Step 2
During this time, the yeast forms a thick foamy cap on the surface of the milk. If the foam does not form, then the yeast has died and the dough will not rise with it. In this case, you will have to prepare the dough again, perhaps even with yeast from a different batch.

Step 3

Step 3
Pour the suitable dough into a larger bowl. Add salt there and transfer soft butter at room temperature.

Step 4

Step 4
Whisk the mixture until the butter disperses a little.

Step 5

Step 5
Sift more than half the volume of flour into a bowl and mix the dough.

Step 6

Step 6
If the dough is too runny and sticks too much to your hands, gradually sift in more flour, achieving a smooth, homogeneous consistency, while kneading the dough thoroughly. In general, knead the dough with your hands for at least 15 minutes until the flour releases all the gluten. Electric kitchen assistants will handle the task of kneading dough much faster.

Step 7

Step 7
You may need a little less or more flour. But donʼt overdo it with flour! Read about the properties of flour in the article below the steps. As soon as the dough stops sticking too much to your hands, stop adding flour, because it is precisely because of the large amount of flour that baked goods end up being tough. Then gather the dough into a ball, cover the bowl with a towel or cling film and leave it in a warm place for about 1-1.5 hours to rise.

Step 8

Step 8
During this time, the dough will increase in volume (at least twice).

Step 9

Step 9
Then grease your hand with a drop of sunflower oil and knead the dough directly in the bowl. Thanks to the oil, the dough will not stick to your hand. Gather the dough into a ball again and place in a warm place for another 20 minutes. After this, the dough will be ready for forming pies and final proofing. Read the article at the end of this recipe for how to lubricate finished products.

Step 10

Step 10
I baked a sweet pie with berries: strawberries, wild strawberries and blueberries. However, the dough also goes well with the salty filling. Bon appetit!

Additional rubrics

Related recipes