Curd dough for pies

Each housewife has her own favorite recipe for homemade dough. Today I want to offer an unusually tasty recipe for curd dough for pies. Baking from curd dough turns out to be tender and airy.

For lovers of homemade baking, I recommend making an incredibly tasty curd dough for pies. Baking on curd dough turns out to be tender and soft. Make a dough like this and you won't regret it.

I wanted pies, but I’m so lazy to mess with yeast dough ... And no need! Make curd dough patties, and the filling can be made from foods that are always in the fridge.

A quick dough for pies, which will help out great in those cases when you don't want to mess around in the kitchen for a long time, but you want something tasty. This dough even withstands moist fillings, such as fresh berries and fruits. Such pies can be traditionally fried in hot oil, or you can simplify the process and bake products in the oven. In both cases, they turn out to be soft and with a ruddy crust. Although, it should be noted that the pies from the oven are still less greasy and after cooling they retain their softness longer.

Yeast curd dough, which is ideal not only for pies, but also for other baked goods. It rises well during proofing, and products from it noticeably grow in volume during baking.There is quite a lot of sugar in the dough, so it is more suitable for pies with sweet filling. It is also universal that pies made from such dough can be both deep-fried and baked in the oven - the dough behaves "well" in both cases.

Who doesn't love pies? Both children and adults are happy to eat this ruddy pastry. It is convenient to prepare pies for a snack or breakfast - at the right time, hearty food will be at hand. Let's make a simple cottage cheese-based pie dough. No yeast added and no need for long proofing. Mixed, kneaded, cut, blinded. That's it, you can fry pies! After frying, the curd dough has a beautiful golden crust.

It's no secret that delicious homemade baked goods are made only on good and high-quality dough. As a variant of the yeast dough, you are encouraged to add cottage cheese to it. Some features of kneading such a dough: its consistency depends on the fat content of the cottage cheese, so the amount of flour must be determined by yourself, and the type of yeast matters, because dry or fresh must be activated. Curd and yeast dough is great for pies with sweet filling and even without filling.

Curd dough is suitable for pies stuffed with mashed potatoes, stewed cabbage or apples. It does not take time to proof, and the texture of the patties is tender and soft. For such a test to make it more airy, the products must be kept at room temperature for 2-3 hours.