Universal Fluffy Sourdough Pie Dough

Versatile, soft, tender and airy! Fluffy pie dough is suitable for baking with any filling. The next day, the products remain just as fresh and tasty either cold or heated.
cook time: 4h 30 min
Caleb Huxley
Universal Fluffy Sourdough Pie Dough

Nutrition Facts (per serving)

271
Calories
7g
Fat
40g
Carbs
8g
Protein

Ingredients (24 portions)

Opara:

Wheat flour 220 g
Water 200 ml
Dry yeast 2 g

Dough:

Salt 0.25 tsp
Sugar 40 g
Wheat flour 400 g
Butter 70 g
Water 100 ml
Eggs 2 pc
Dry yeast 4 g

Recipe instructions

Step 1

Step 1
How to make fluffy dough for pies? Prepare all the necessary ingredients for the dough. Important! All ingredients for the dough should be at room temperature.

Step 2

Step 2
How to make a dough? Take a deep bowl, add dry yeast (2g). Pour slightly heated, warm water into the bowl — leave for 5 minutes so that the yeast dissolves.

Step 3

Step 3
Add flour sifted through a sieve or using a special mug and stir until smooth. You can sift the flour directly into the bowl. The dough will be THICK, this is how it should be — this is the norm.

Step 4

Step 4
Cover the bowl with cling film and a napkin on top. Leave in a warm place for about 2.5 hours. The dough should rise like a fluffy cap and is about to begin to fall.

Step 5

Step 5
Prepare all the necessary ingredients for the dough.

Step 6

Step 6
How to knead the dough? Take yeast — 4g, pour warm water — 100 ml, let it dissolve for about five minutes. After another 5-10 minutes, a foamy cap should appear on the surface, this indicates that the yeast is active. If there is no reaction, then the yeast is not active and you need to take another one, with these the baked goods will rise.

Step 7

Step 7
Add salt and sugar to the risen dough. Mix gently, simply using a fork from the edge to the center.

Step 8

Step 8
Beat the eggs in a bowl with a fork until smooth. Pour 2 tbsp. and leave to grease the tops of the pies. Place in the refrigerator, but take out in advance so they are warm. Before greasing, add 2 tsp. warm milk, stir well. It is convenient to lubricate with a silicone brush — lightly touching.

Step 9

Step 9
Pour the rest of the egg into the dough.

Step 10

Step 10
Add warm, softened butter. Mix with a whisk.

Step 11

Step 11
Pour in the revived yeast and mix well with a whisk again. It will not be possible to stir until smooth, this is the norm.

Step 12

Step 12
Add the sifted flour in parts and knead the dough. First with a wooden spoon, then with your hands. Since flour from different manufacturers has different properties, you may need less or more of it.

Step 13

Step 13
Knead the dough on the table for about 10 minutes, lightly grease your hands and table with vegetable oil. If the dough is a bit liquid, add flour, but very little — do not overcrowd the dough. Knead until the dough stops sticking to your hands and the table. The finished dough will be soft and elastic.

Step 14

Step 14
Lightly grease a clean deep bowl with odorless vegetable oil. Place the rounded dough, cover with film and a napkin and leave to rise for 1.5 — 2 hours in a warm, draft-free place. My dough rises in a barely warm oven, turned off, the temperature is 25 — 35 degrees no higher.

Step 15

Step 15
The finished dough will greatly increase in volume. Knead lightly, shape into a loaf, and divide in half. Cover one part with film to prevent airing, and divide the other into approximately equal pieces of 43-45g each. you will get 12 pieces. This amount of dough makes 24 pies, 2 large baking sheets 37x43 cm. Cover the formed pies with film and leave to rise for 30 — 40 minutes, then brush with diluted egg and immediately bake in a preheated oven.

Step 16

Step 16
This is how pies are made from this dough. Bake at 220 degrees for about 15 minutes until golden brown. The times are approximate, be guided by the operating characteristics of your oven.

Additional rubrics

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