How to make pies from dough. We make pies of any shape
How to make beautiful pies? 4 cooking methods with photos
Filling
Chop the onion using a knife or scissors (I like to do this). Sprinkle generously with salt and mash until juice appears.
Boil the egg on the stove for 10 minutes. As soon as it is cooked, place the pan under cold water and clean it after a couple of minutes. Cut it into cubes and mix with green onions. Let's taste for salt.
Method "Accordion"
Let me remind you that the finished dough should not stick to your hands! Pour the flour onto the table. Cut the dough into small lumps and roll into even balls.
Using a rolling pin, make a small oval-shaped “cake”. Place the filling on one part.
Using a sharp knife, cut the other part into thin strips.
Roll up the pie and pinch each ribbon of dough.
Let the finished product rest for 15 minutes.
We grease our beauties with yolk, place them on parchment or baking paper, and place them in an oven preheated to 180 degrees for 30 minutes.
Towards the end of baking, increase the temperature to quickly form a golden brown crust (see rules for baking in a gas oven). Grease the finished pies with vegetable oil.
Classic beautiful way
Roll the ball into a round cake and put the filling in the center.
We close the tip of the pie, connect it to one end of the dough, and then to the other.
It is very difficult to show this in a photo, so watch the following video:
Grease the surface with yolk, place on a baking sheet and bake (everything as in the previous recipe).
Every woman strives to pamper her family with various pies and buns. It is by baking that you can determine the level of skill of the housewife. After all, you need to be creative when choosing not only the filling, but also the shape of future products. Not everyone knows how to make a beautiful pie.
Baking is an art. Recipes for various pies have been passed down from generation to generation for many centuries. At the moment, there are many ways to prepare them. What types of pies are there? Baking can be:
It is worth noting that the menu of many foreign restaurants includes pies and pies. The uniqueness of the baked goods lies not only in the filling, but also in the choice of dough. It could be:
- Yeast - butter, used for pies and buns.
- Yeast-free - custard and puff pastry.
However, not every housewife can make beautiful pies, the photos of which are presented below. The baking form can be absolutely any:
- Round.
- Oval.
- Triangular.
- Square and so on.
It is best to prepare pies and buns from yeast dough, as during the cooking process it becomes more fluffy and airy. 
Making oval pies
How to beautifully make oval-shaped pies? It is worth noting that this option allows you to use almost any filling. That is why the oval shape is considered the most popular. To make original pies, you need:
- Divide the dough into small pieces and roll into balls.
- Such blanks should be rolled into flagella and then cut into cubes (about 4 centimeters each).
- Each piece must be rolled into an oval shape. The thickness of the dough should be no more than 5 millimeters.
- You need to put a little filling in the middle of the workpiece. After this, one edge of the cake needs to be thrown over the second and pinched. The result should be a crescent moon.
That's all. The oval-shaped pie is ready. When baking or frying, the workpiece should be placed seam side down. 
Original round pies
How to properly sculpt beautiful round pies? It's actually not difficult. It is worth noting that this form is ideal for baking with fruit filling. To make the products exactly round, you need:
- Divide the yeast dough into pieces and then roll it out so that you end up with neat flat cakes no more than 5 millimeters thick.
- Place the filling in the center of the round piece.
- Carefully gather the edges of the cake in the center and seal carefully. The result should be a bag.
When baking, these pies need to be placed with the clamp down. Otherwise, the baked goods will spread.
Cute squares
How to make a beautiful pie from yeast dough? If the filling consists of dry products, for example, potatoes or minced meat, then it is best to make square-shaped baked goods. It takes a little time. It is worth noting that the fruit or vegetable filling from such pies may leak. To prepare square-shaped products you need:
- Roll out the dough into flat cakes, preferably medium in size.
- Place the required amount of filling in the middle of each piece.
- Carefully lift the corners of the dough and pinch them together.
Place these pies on a baking sheet or in a frying pan with the seam side up. This way the baked goods will not spread.
Triangular pastries
How to make beautiful pies from yeast dough for the holiday table? In this case, a triangular shape is ideal. The pies are made very quickly and easily. This form is suitable for baking with open filling. To make triangular pies, you need:
- Roll out the dough to form a neat triangle.
- Place the filling in the center of the resulting workpiece.
- Fold the two edges to form an arrow.
- Fold the remaining edges up.
Secrets of making pies from yeast dough
- To prevent the dough from sticking to your fingers during the modeling process, you need to lubricate your hands with sunflower oil.
- To ensure that the edges of the cakes stick together well, craftsmen advise brushing them with water.
- Before baking, the workpiece should be covered with cling film, pre-greased with vegetable oil. In this case, it is better to use corn. The pies should stand under the film for about 15 minutes. As a result, the baked goods will turn out more fluffy.
- The tops of the pies should be brushed with beaten egg or milk. Thanks to this, during the baking process the products will acquire an appetizing crust.
If the dough is yeast-free
If you don’t want to bother with yeast, you can use regular dough, puff pastry or choux pastry. In this case, you can make pies:
- From circles.
- From bundles.
- With original relief outlines.
In this case, you can use modeling options, as for yeast dough.
Pies-mugs
How to make a beautiful pie from yeast-free dough? The manufacturing technology is quite simple:
- First you need to roll out the dough into a fairly thin layer. The thickness must exceed 5 millimeters.
- The dough should be cut into round shapes, preferably of the same diameter.
- Place the filling in the center of the tortilla and then cover with the second tortilla. The edges of the workpieces must be carefully pinched.
Place the finished pies on a baking sheet or in a frying pan. 
Flagella cakes
This is another original way of making pies from yeast-free dough. This type of baking is very easy to prepare. To do this you need:
- Roll out the dough and cut out small rectangles. It is worth making cuts at each corner.
- Place the filling in the center of the dough.
- After this, each edge must be lifted and folded crosswise. The edges must be sealed.
The pies prepared in this way must be placed on a baking sheet.
Embossed pies
Do you want to make a beautiful pie? Photos of finished baked goods, lovingly prepared by the hands of skilled culinary experts, are simply mesmerizing, arousing appetite and a burning desire to try at least a piece of such a delicacy! However, getting embossed pies is not that difficult. The main thing is to maintain consistency. To make original baked goods, not much is required:
- The dough should be rolled out to form oval-shaped layers.
- Place sausage-shaped filling in the middle of each piece.
- Fold the bottom and top of the cake about a quarter.
- Fold the corners along the wide edge twice crosswise.
All that remains is to bake the pies in the oven.
Rules for modeling from yeast-free dough
Yeast-free dough is much denser than baked goods. You can use it to make lean pies with a variety of fillings. To make the finished baked goods look appetizing, you should adhere to certain rules:
- If you want to get pies with an appetizing and golden-brown crust, then brush it with egg white before baking.
- If you bake everything in the oven, you should only preheat it to 100 degrees. The temperature must be increased gradually during cooking to the required level.
- To ensure that the pies come out of the oven airy and soft, you need to sprinkle them with water immediately after baking.
In conclusion
Now you know how to beautifully make pies from puff pastry, yeast or custard. The technology is quite simple. If necessary, you can master several sculpting methods. This will make the baked goods not only tasty, but also original. Do not forget that a certain filling requires its own form of baking. For example, square or triangular shaped pies are not suitable for liquid filling. In this case, it is better to make the products round or oval. The main thing is to adhere to the rules and recommendations of professionals.
Dough pies for tea are not just delicious food. This is an opportunity to spend time with your family cooking together, and exchange experiences between generations, as well as the joy and good mood of your loved ones.
Dough pies: how to cook
To make pies, a variety of types of dough are used: yeast, yeast-free, puff pastry, kefir. At the same time, only yeast dough can be kneaded in dozens of different ways: some pour the yeast directly into the flour, others first dilute it in warm milk, and still others add chicken eggs to the composition. In any case, to find your ideal pie dough, there is only one way - try.
The simplest yeast dough for pies
You will need:
1 kg of flour; - a pack of dry yeast; - 2-3 tablespoons of sugar; - salt to taste; - a pack of butter; - 350-400 g of water.
Sift the flour into a saucepan or bowl, mix with yeast, sugar and salt. Then melt a stick of butter in water, make a well in the flour and pour the resulting mixture into it. After this you can knead the dough. Do it directly in the pan or transfer the dough to the table - it's up to you. The result should be an elastic, homogeneous mass.
Try to first pour out not the whole kilogram, but 800 g of flour. If the dough is not firm enough, feel free to add more
Cover the finished dough with plastic wrap and leave to rise in a warm place for an hour and a half. Once it has risen, punch it down and leave to rise for another 30 minutes. At this time, you can start filling the pies. This dough goes well with apple and cinnamon filling.
Delicious filling for sweet pies
You will need: - about 1 kg of apples (preferably soft ones, but a fresh harvest will do); - 1 glass of sugar (or less, it depends on your taste); - 1-2 pinches of ground cinnamon.
Peel the apples from seeds and core, cut into medium slices (you don't have to remove the peel) and mix with sugar and cinnamon. To prevent sweet syrup from leaking out of the pies during frying or baking, the filling must be simmered. Place the apple-sugar mixture over low heat and let the sugar dissolve. Stir constantly, but do not let the filling boil - the whole process should not take more than 2-3 minutes.
What holiday would be complete without cheesecakes, buns and pies? It is by these that the culinary skills of the housewife are often assessed. Here you can and should not only show your imagination in choosing the filling, but also demonstrate your aesthetic taste, paying attention to the shape. Therefore, the question of how to sculpt pies so that they look appetizing always remains relevant.
Pies are our everything!
The history of Slavic cooking is unthinkable without pies. Their recipes have been passed down from mother to daughter and granddaughters for centuries. Over its long history, pies have been enriched with hundreds of recipes, dozens of filling options and a decent number of cooking methods. But the main secret of delicious pies remains the principle of combining good dough, tasty filling and patience.
Pies are a very convenient dish. Depending on what filling you choose, they can be:
- appetizer (vegetable, mushroom fillings);
- main course (pies with meat or fish);
- dessert (sweet or milk fillings).
But it's not just homemade food. Many large domestic and foreign restaurants offer a large selection of pies on the menu. The uniqueness of these flour products is associated not only with the variety of fillings, but also with the type of dough and shape. As for the test, it can be:
- yeast (butter, for fried pies);
- yeast-free (puff pastry, custard).
The shape of the pies is no less important than the “content”. The skill of a housewife is often determined by whether she knows how to properly make pies from a particular dough.
This mixture makes the baked goods soft and airy. What is the best way to make pies from yeast dough? The shape of these products can be:
- ovals;
- circles;
- squares;
- triangles.
These are the figures that become voluminous thanks to the yeast dough and look especially advantageous.
How to make oval pies?
The most popular shape of yeast pies is oval. It is suitable for any filling.
- Divide the dough into small balls.
- Roll each ball into a roll.
- Cut the roll into small cubes (about 4 cm).
- Roll out the pieces into oval cakes up to 5 mm thick.
- We put the filling in the middle, fold one edge over the other, and pinch it in the shape of a crescent.
- When frying or baking, place the pies on the seam.
Forming round pies
Cute round pies are reminiscent of childhood. This form is especially suitable for fruit fillings, as it collects all the juice inside.
- Roll out the dough into small round cakes (about 5 mm).
- Place the filling in the center.
- We lift the edges of the cake and collect them in the middle.
- Pinch it together thoroughly to form a bag.
- Place the bake with the clamp down.
Making pies into squares
Open pillow pies look unusual. This form is suitable for dry fillings (potatoes, minced meat), since the juice of vegetable and fruit fillings will leak out.
- Roll out the dough into medium-sized rectangular cakes.
- Place the filling in the middle.
- We lift the corners and pinch them together.
- Place on a baking sheet or frying pan, seam side up.
Beautiful triangular pies
As a type of pies with open filling, triangular shapes cannot be ignored.
- Place the filling on a flat cake rolled out into a rectangle 0.5 cm thick.
- Fold the two edges together to form an arrow.
- Fold the two remaining edges up slightly.
Secrets of making pies from yeast dough
To make the pies cute, you should consider a number of recommendations:
- pour a little sunflower oil on your hands - this way the dough will not stick and you can give it the desired shape;
- Lubricate the edges of the cakes with water - then they will stick together well;
- before baking or frying pies, cover them for 15 minutes with cling film greased with vegetable (preferably corn) oil - they will become even fluffier;
- brush the tops of the pies with milk or beaten egg - a delicious crust will form on the pies.
The best forms for non-yeast dough
For housewives who do not like to bother with yeast, there are many dough options without it. A yeast-free “base” makes good pies, the shape of which does not require additional volume:
- mugs;
- tourniquets;
- with relief outlines.
At the same time, all variants of forms for yeast dough can also be used.
How to make mug pies?
Experienced housewives know how to beautifully make pies from non-yeast dough - to make mugs. This technology is very easy to master.
- Cut out circles of the same diameter from the rolled out dough.
- Place the filling in the center.
- Cover with another circle and pinch the edges.
- Place on a baking sheet or frying pan.
Those who like larger-sized baked goods will certainly enjoy the bun pies.
- Cut the rolled out dough into several rectangles.
- We cut each rectangle into strips along the edges.
- Place the filling in the middle.
- Fold the strips crosswise, pinching the edges slightly.
- Place on surface for cooking.
If you want to surprise your loved ones with intricate pies, then adopt embossed shapes.
- We cut out ovals from the rolled out layer.
- Place the sausage-shaped filling in the middle.
- We turn the top and bottom of the workpiece by a quarter.
- Now take the corners along the wide edge and fold them crosswise twice.
It's as if we are swaddling our little pies. It's beautiful, but only suitable for thick fillings.
Rules for making pies from a non-yeast base
Pies made from this type of dough are very dense and, unlike yeast ones, can be lean. But in order for your baked goods to turn out great, you need to know how to make pies correctly if you are working with a base without yeast:
- To make the edges stick better, brush them with egg white;
- if you want to get baked goods with a delicate blush, brush them with brewed black tea before baking;
- if you are making oven pies, then start baking at 100 degrees and gradually increase the temperature to the required temperature;
- To make oven pies soft and airy, after you take out the baking sheet, sprinkle the baked goods with water.
It's boring when there are no pies on the holiday table! This is an appetizer, a main course, and a dessert! However, why only on a festive occasion? In many cuisines around the world, pies are part of everyday food. Tasty and satisfying dough products are also assessed as the culinary professionalism of housewives and cooks. Since pies have existed, their range has been replenished with new recipes. And to this day, appetizing, ruddy, juicy and aromatic, they have not lost their relevance and are in demand, and often the first-priority dish.
Secrets of delicious pies
Pies can be sweet and savory, yeast, biscuit and puff pastry, baked or fried. Mothers and grandmothers teach their daughters and granddaughters the art of baking pies. But no matter how many secrets there are, two components of delicious dough and filling are unchanged - this is the right state of mind and a positive attitude towards the hard work ahead. They say that the dough seems to “feel” the mood of the cook, and if he is depressed or makes pies “without desire,” then they will turn out “C.”
An impeccable dough is one that is excessively thick and does not stick to your hands. Experts recommend following the order in which the products are placed. So, first you need to use the “liquid” ingredients, and then the dry ones. It is advisable to sift the flour before pouring it into the future dough. Then you will get rid of lumps and specks, and the flour itself will be enriched with oxygen. By the way, you need to mix it into the liquid slowly: do not immediately pour out the required amount, but gradually pour it in. Until you get rid of the stickiness of the dough, you need to continue kneading. There is a time limit for shortbread dough: no more than 3 minutes, so that it does not turn out rough.
If you plan to bake yeast pies, check the yeast first for freshness. They should be a soft cream color and smell nice. To be safe, you can put them in a container of warm water. If they DO NOT float, then they are NOT suitable for use.
The atmosphere in the room where the pies are made is also important. The dough easily absorbs odors, so the kitchen needs to be cleaned and ventilated, and perfectly clean dishes should be prepared for the ingredients. Naturally, all products must be fresh. If “watery” berries are used as a filling, you can lightly roll them in flour to “bind” the liquid. By the way, mushrooms also provide excess moisture. If you are preparing a pie with mushroom filling, fry them first.
"Bows and Roses"
Now we come to another important point - the shape of the pies. The classic shape is oval. Although it can be triangular, square, or round. These are the simplest ones. And there are curly ones, and those whose sculpting is a real work of culinary art:
- tourniquets,
- Bows,
- Roses,
- Chrysanthemums,
- Bunnies,
- Hedgehogs,
- fish,
- Boats.
Mastering them is not that difficult! However, they are all “derived” from the basic shapes: round and quadrangular. For example, the well-known croissants are made very simply. Roll out the dough, make an almost round “cake” out of it, cut it into 8 parts, make cuts closer to the center on each segment with a knife, put the filling on most of the croissant and wrap it towards the “sharp corner”.
“Roses with filling” pies are also made from a round “pancake”. Make four cuts at equal distances from each other. Place the filling in the center, alternately “cover” the middle with petals so that the filling is visible, and place them not evenly, but slightly diagonally. When the flower is folded, the upper edges of the “petals” need to be turned out a little so that they look round and the flower looks voluminous.
Funny “bunnies” made from dough will delight children! And they are made so simply that children can participate in the preparation of a delicious delicacy. Roll out the dough into a rectangle and cut into equal portions. Put the filling into each “pancake” and make the pies round (not flat) and slightly elongated (like a chicken egg). The seam should be on the bottom. Use scissors to make two cuts so that the bunny’s “ears” are sharp and slightly protruding. All that remains is to make the “eyes” - two small indentations. Be sure to brush the dough with egg or milk so that the “ears” brown.
Which form to choose
Everyone's favorite and profitable baked goods, like sausages in dough, are also easy to prepare. And most importantly, the process will be surprisingly exciting, since the sausage, like a “doll,” will have to be wrapped in dough. They do this in several ways! The round flatbread is cut from the sides several times, and a sausage (a piece of sausage or ham) is placed in the center. Each cut strip is placed on top of the filling one after the other, in the manner of braiding a braid. You can also make cuts on the side of the cake, then the “pattern” of the product will be slightly different.
The same pies that Little Red Riding Hood carried in a basket to her ill grandmother were probably of a classic oval shape. A seam made with a “pigtail” is considered ideal - beautiful and durable. To do it, you need to train. However, if you watch the master class, everything will become clear and understandable. Place the filling into a round pancake and fold the edges towards the center. You need to make a seam by alternately sticking the slightly pinched edge of one side of the “pancake” to the other with your fingers: left to right, right to left, and so on along the entire length of the pie. Bake seams up.
To make triangular products, you need to prepare a quadrangular or square cake. The first option is more complicated only because the filling needs to be “wrapped” several times. But you can take the square one as a basis - put meat, vegetable or some other filling in one of the corners of the dough piece and “cover” it with the opposite corner. The seam is on the side.
A triangular pie can also be made from a round flatbread: the filling is in the center, and three sides of the dough are folded towards the middle, sealing them into a seam. In such products, the scar can be decorated in different ways: with a braid, a comb. Alternatively, leave the filling “visible” or make a seam at the bottom so that the pies are smooth on top.
Square products are made like “envelopes”. Place the filling on a square-shaped piece of dough exactly in the middle and turn each corner up like this, secure the corners and then fasten them with a tripe. And the easiest way is to put the filling on one “half” of a square flatbread, and cover it with the other. The seam then turns out to be side. To prevent it from falling apart, it is pinched with fingers, a fork, or cut with a roller knife with wavy teeth.
Round pies are made from one flat cake or two of the same size. In the first case, the seam will be at the top or side, in the second case - only at the side. For round pies, an open (but not too much) shape is possible so that the filling is visible (for example, for whites). In this case, the edges are “gathered” with your fingers.
As you may have noticed, there are many forms for pies. And in conclusion, we offer some useful tips on how to sculpt them correctly.
- To prevent the yeast dough from sticking to your hands, you need to grease your fingers with sunflower oil.
- Before putting them in the oven, the molded pies should be checked again for the “strength” of the seams, and if some have “come apart”, fasten them together.
- Before sending the pies into the oven, they are brushed with broken egg, milk or brewed tea mixed with water (1:1): for additional fastening of the seams and for beautiful browning when baking.
- If you fry pies, you need to start from the side where the seam is.
- It is better to make puff pastry pies in a simple shape: if you sculpt them for a long time, they will be rough.
- Making round dough pieces is very simple: squeeze out the circles with a mug or glass, and then they will be the same size and even.
- Embossed shapes are only suitable for pies with thick filling.
- The oven must be preheated before placing the baking sheet with pies in it, and the frying pan must be hot so that the pies are fried immediately.
- After the oven, the pies can be sprinkled with water, then they will be softer and airier.
Well, that's all about pies and the secrets of how to sculpt and bake them correctly. It's up to you, and bon appetit!
