How to make perfect pies. How to give an interesting shape to buns and pies made from yeast dough. How to vary the shape of large pies

Of course, there is no consensus, they say, you can only make pies this way and not any other way. You can wrap the pie so that it is oval, triangular, or square. You can roll the pie into a snail shape, into a tube, make a pigtail, etc.

Making pies is not based on how masterfully you handle changing the configuration of the dough. Initially, it will be correct not to train with wrapping/folding, but with proper kneading of the dough. Exactly what will then allow you to make perfect pies.

Kneading rules:

The main thing is to make moderately stiff dough. It needs to not stick to your hands, nothing more. There is a joke among confectioners: if you get your hands dirty while kneading the dough, you did something wrong. First, you pour out the required amount of flour in a heap, make a hole inside and pour the individual ingredients into it. And then knead.
To prevent the dough from sticking to your hands, grease your hands with vegetable oil.
Even the strictest instructions often warn - do not prepare the dough in a bad mood. Oddly enough, even cooking pros talk about the importance of this point. So, cook with pleasure and enjoyment.

Each housewife adapts, as they say, how to wrap pies to suit herself. You can consider modeling pies using a specific recipe as an example.

Ingredients

Yeast – 30 g;
Flour – ½ kg;
Rast. oil – 3-4 tbsp;
Milk – 250 ml;
Chicken egg - 1 PC.;
Sugar – 1 tsp;
Salt – a pinch.

Modeling pies step by step

So, you start making pies from yeast dough. They also make pies from puff pastry, but still the yeast pie is the most beautiful and delicious.

Cooking steps:

Heat the milk a little, pour sugar into it. Add yeast there, stir well.
Sift the flour onto a board or into a bowl. Make a mound of flour with a depression in the center.
Pour milk with dissolved yeast into it and leave to ferment for 20 minutes. During this time the mass will rise and become covered with bubbles.
After this, add oil, beat the egg with salt. Start kneading the flour from the center to the edges. This can be done with a wooden spatula.
You will get a soft mass that needs to be kneaded well with your hands, then beaten on the table, formed into a ball, and then sculpt the pies.

Typically, pies are made with fillings - meat, cheese, sweet, vegetable, etc. You can also make triangular pies - you first make a round cake, put the filling in it, and from three sides of the circle you need to twist the dough towards the center.

How to beautifully wrap buns with sugar

Making buns also requires some skill. Before frying or baking, you can make a sausage out of the dough, with small cuts on it. Roll the sausage into a ring, you get such a beautiful wheel.

You can also make dough using the brushwood principle. Cut the dough into rectangles, make a cut in the middle, and insert one of the edges of the rectangle through the tip.

Inspiration can come right during the cooking process. You can use the dough to form birds, leaves, roses, accordions, etc. Experiment, and the unusual look of your buns and pies will be even tastier.

Modeling pies step by step with photos

The further civilization advances, the more attention humanity pays to the aesthetic side of any phenomenon. These trends also did not escape baking: if for primitive man it was enough to grind the grains of wild cereals, mix flour with water and bake an unleavened dry flatbread on hot stones, then later people learned to bake not only flatbreads, but also cakes, buns, cookies, pies and pies of the most varied shapes, the most bizarre outlines.

Sleight of hand and nothing else

When it comes to baking, not all products are on an equal footing. For example, the shape of buns cannot be too varied - and there is no need for this: by definition, a bun is a round-shaped product made from yeast dough, without filling. True, some sources also classify other products as buns: the same buns, which may have a more complex shape, for example, bows.

But if we need to make simple, ordinary buns, we, without further ado, bake them round or oval. If this is hot dogs, you can sprinkle their surface with sesame seeds.

Other such home baked goods can be sprinkled on:

sugar;
nut crumbs.

You can make geometric patterns on them:

small cuts with a sharp knife (this applies to oblong buns);
dotted pattern with the tines of a fork, but plunging them very shallowly;
press a raisin, candied fruit or nut into the center of the bun.

How to form buns from yeast dough step by step

The risen and kneaded dough is divided into portions. To do this, a lump of dough is divided into several parts, rolled out, and then either the required pieces are cut off or torn off by hand.
Place it between your palms and roll out the dough until it becomes round.
The surface is sprinkled after proofing.
Brush the buns with yolk to make them golden brown and bake.

If you are interested in options for baked goods with filling, then this does not apply to buns, but rather to pies. But variety can also be added to buns by adding steamed and floured raisins to the dough when kneading.

In a pie, not only the content is important, but also the form (photo)!

What kind of pies we bake, what kind of pies we don’t put inside...

Pies can be:

with jam;
with cottage cheese;
with fruits and berries;
with cabbage;
with meat;
with mushrooms.

But we don’t particularly care about the design - except that we are trying to somehow diversify the top of the pies so that we can distinguish products with different fillings when there are several of them.

To differentiate, you can form a figured ridge on top of them, lightly pinching the dough, you can press in raisins or nuts.

Meanwhile, you can form pies of other shapes:

square;
triangular;
braided (“braids”)

Here is the recipe for forming triangular pies step by step:

Roll out the dough and place the filling in the middle.
Take three edges and bring them together over the filling.
We lightly press the molded triangle so that it is flat, but we do it carefully so as not to damage it.

But besides pies, there are also pies - large, beautiful, always with filling.

As for pies, they can be:

open;
closed.

Open pies consist of two layers: the bottom is the dough, the top is the filling. When closed, place another layer of dough on top of the filling.

How to vary the shape of large pies

Usually, to decorate such products, scraps of dough are used that are left over after the pie has been “tried on” for the oven, or rather, under a baking sheet, and the excess is cut off.

Pie decoration options:

The edges of the bottom layer can be left a little larger than the baking sheet, so that later, after placing the filling, wrap the edge of the dough, making a beautiful side of the open pie.
If the pie is closed, put the top layer and pinch it together with the bottom one, while forming a beautiful scallop along the edge or a curly ribbon, or whatever else your imagination tells you.
If there are scraps, roll them into thin sausages, which we then flatten slightly. We lay out patterns from these strips of dough, as in the pictures. The simplest one is a lattice. This is a traditional pattern for an open jam pie.

As for the braided or “pigtail” pie: it can only be made with a fairly thick and not very crumbly filling. It's best to make them with chopped fruit.

We braid the cake:

Roll out the dough into a rectangle.
Place a line of filling in the middle.
We cut the edges obliquely, not reaching 2-2.5 cm from the filling.
We cover the filling with these oblique strips, folding them one by one.
The top can be sprinkled with sugar and cinnamon.

Cookies: how to make even a star, even a crescent

But the lucky one is the liver.

The shape of cookies can be very diverse:

round;
square;
stars;
crescents

There are cookie cutter kits available on the market, so shaping these products is quick and easy.

How to shape cookies:

A sheet of dough is rolled out to the required thickness.
Take the desired mold, lightly grease its edges with vegetable oil so that the dough does not stick: if the molds are processed correctly, after extruding, the cookies remain on the table, and the mold rises without sticking.
As a mold, you can use thin-walled glassware of small diameter: a small glass, a shot glass, a shot glass.
You can squeeze out any pattern, sprinkle with sugar, cinnamon, nuts.

Two-layer cookies are very beautiful, when two cookies are held together using:

cream;
condensed milk (including boiled);
jam;
jam:
jam

It should be remembered that only baked halves can be held together.

How to shape nut cookies

Separately, it is necessary to mention this type of cookie called “nuts”. They are baked using a special device called a hazelnut.

Formation algorithm:

A layer of dough is placed on the lower surface of the hazelnut.
Cover with the second surface and press.
Any excess dough that appears must be carefully removed and stuck to the remaining lump of dough: if this is not done, it will burn.
The folded hazelnut is placed on the stove, after baking on one side everything is turned over and the other is baked.
Remove the hazelnut from the heat, open it, let it cool slightly and take out the resulting baked halves.
We bake the entire dough in this way, let the “shells” cool, and then fill them with boiled condensed milk or cream.

7 ways to wrap buns beautifully (video)

If you want to impress your guests, you can bake mushrooms in the same way using a similar device. After they have cooled, their caps are dipped in melted chocolate. The legs can be coated with sugar icing.

Most feasts simply cannot do without fresh hot pies. For this reason, the question of how to wrap pies is very relevant. The appearance of this snack is no less important than its excellent taste. Taking into account the specifics of the filling (meat, mushrooms and onions, fish, potatoes, cabbage or jam), different forms of baking are allowed.

Pie shapes: varieties

It is impossible to imagine Slavic cuisine without fresh baked goods. For a long time, new tips have been appearing on how to sculpt. The main requirement for good baking is at the same time a tasty filling, high-quality dough and the skill of the cook. Pies can be called a unique dish because they can perform different functions on the table:

Appetizers (filled with mushrooms, onions or vegetables);

Main course (filled with fish, meat or potatoes);

Dessert (filled with cottage cheese or jam).

In order for baked goods to have a pleasant appearance, a number of certain rules must be followed. To prevent the dough from sticking to your hands, you need to grease your palms with sunflower oil. To ensure that the edges of the pies are well sealed, you can lightly coat them with egg white or water. Before frying or baking the pies, leave them at room temperature for 15 minutes, covered with oiled plastic wrap. This will allow the dough to become fluffy and soft. In order for a golden brown crust to form on top of the baked goods, you should grease the products with egg yolk.

How to cook pies correctly?

To make the pies not only tasty, but also attractive, it is important to follow the technique of preparing them. The shape of the product may also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make pies with yeast, you will need eggs, yeast, milk, sugar, salt, flour and your chosen filling. The amount of filler in the finished baked goods will be determined by the size of the products. When the dough is rolled out, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the dough pieces is also important. If you make them too big, they won't look very nice and will be awkward to eat.

The originality of this product depends not only on the huge number of fillers, but also on the various forms available. Pie sculpting techniques include several available types - round, square, oval, triangular.

The connection between the filling and the shape of the products is expressed as follows. If you use fish, meat or vegetables, it is better to make pies closed. This will keep the filling juicy. Jam, cottage cheese and other similar fillings can be used in

Round pies

These baked goods bring back nostalgic memories of childhood. Round-shaped pies are usually made with fruit fillings, usually apples. This is explained by the ability to preserve the melted juice inside the products.

In order to make beautiful round pies, you should roll out small dough cakes. Their thickness should be no more than 5 mm. The filling is laid out in the center, and the edges are folded towards the middle. Then the edges must be secured, giving them the shape of a bag. These pies are placed on a baking sheet with the clamp down to avoid them unwrapping in the oven.

In addition, if you intend to bake the products rather than fry them, you can make bags with an open top. To do this, the dough is rolled out into a thin layer, then even circles are cut out on it using a glass or cup. Approximately one tablespoon of filling is placed in the center of each circle, and then the edges are folded up and glued together, leaving a small hole at the top. These pies can be made with any filling that will not spread.

Oval shaped pies

The most popular type of pies made from yeast dough is oval. They can be made with sweet fillings, cabbage, liver, onions and eggs, and so on. To make such pastries, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls need to be cut into small pieces (about 4 cm), then each of them is rolled into a thin oval-shaped cake. The filler is placed in the center. After this, one edge of the cake is placed on the other, after which the dough should be molded so that the product resembles a semicircle. These pies are placed seam side down on a baking sheet or frying pan. These forms of pies can also have their own varieties.

Alternatively, if you intend to fry, you can fold the edges of the dough into a crescent and seal well around the edge. You will get a pie that resembles a cheburek in shape.

Triangular shaped pies

Such baked goods most often have an open filling. The filler is often potatoes, chicken fillet, meat or fish. Triangular pies are made as follows: roll out the dough into a thin (no thicker than 0.5 cm) rectangle. The filling is folded in the middle, after which the edges of the dough are placed on top of each other diagonally and secured well. In this case, the seam can be either tucked or made in the form of a pigtail.

Square shaped pies

To make square-shaped pastries, you need to roll out the dough using a rolling pin into a thin layer and then cut it into equal rectangular pieces. The filling is laid out in the middle, after which the dough is folded like a postal envelope. To accomplish this, you need to mold two edges diagonally at an angle of approximately 45 degrees. Fasten the remaining 2 edges in the same way. Lastly, the center is sealed, and the seams are glued together in the form of tight strands. This way you can make not only pies with yeast, but also products from different types of puff pastry.

How to wrap products beautifully?

Regardless of the shape of the workpieces, the issue of proper fastening of the edges is of great importance. How to wrap pies beautifully? There are several common methods. When sculpting seams, it is necessary to apply some effort so that the fastened edges do not separate during baking or frying.

The first method is that the filling is laid out on the workpiece from one edge in the form of a sausage. The product is wrapped on the same side to form a rolled tube. This way you will get a beautiful oval-shaped pie with neat, even edges. A rectangular product folded into an envelope can also be sealed in different ways. You can make a large seam, which will subsequently be folded down and pressed by the weight of the product, but it is also possible to make it in a beautiful design. There are options with a partially open top of the pie, but in this case it is necessary to take into account that the filling does not fall out during frying or baking.

How to wrap pies with an original seam?

There are several types of baking design.

To make a pigtail seam, hold the workpiece with your left hand, and use your right thumb to twist the edges so that a twisted rope is formed. Excess ends form along the edges of the product, which should be plucked off.

To make a hedgehog seam, pin the edges of the dough together to form small triangles. You can also make cuts along the entire edge at a distance of about one centimeter from each other and roll each piece diagonally.

Embossed pies

How to make pies from yeast dough in relief? This is a slightly more complex form of baking. Such pies can be a good decoration for a holiday table. You can use any filling - both sweet and salty. The main thing is that the filling does not spread. How to wrap this type of pies? To do this, roll out the dough and cut out oval-shaped pieces from it. You need to place the filler in the center of each of them like a sausage. The bottom and top of the dough are folded in about a quarter. The corners of the workpiece are fastened crosswise from the wide edge (this is similar to swaddling).

There is no consensus on what shape pies should be. They can be different in shape, small or large. Who likes what! If you like oval-shaped products, stop mastering it. And if it’s triangular, try folding the dough into envelopes. In fact, all the options are quite simple if you know a few subtleties of working with the dough. You can also make pies from ready-made dough, but many housewives prefer to knead it themselves.

3 secrets of proper pie dough

Secret 1 - good mood

Despite the abundance of recipes for pie dough, every housewife always has a couple of favorites in the process of culinary experiments. This is due to the fact that the dough, strange as it may sound, senses your hands and your mood. Therefore, if you are not in the mood today, the dough is unlikely to turn out. And even the most successful recipe for quick dough for pies will not work.

Therefore, before you figure out how to make pies correctly, charge yourself with positivity, turn on the music, or really want to cook something amazingly tasty. And only then start kneading.

Secret 2 - moderately steep batch

There should be enough flour in the mixture so that after kneading it does not stick to your hands. Professional chefs even joke that if you get your hands dirty while working with dough, it means you did something wrong. To figure out how much flour is appropriate, take all that is indicated in the recipe, fold it into a mound in the middle of the cutting board and make a depression in it. Pour all the liquid ingredients of the mixture into this hole, and then begin to slowly mix the flour into the liquid. When the mass stops being sticky, kneading must be stopped.

Secret 3 - use vegetable oil

This is the easiest way to prevent the mass from sticking to your hands and allow you to mold something decent out of it. Lubricate your hands with vegetable oil and get to work.

Popular dough recipes step by step

Since one of the secrets to making beautiful pies is preparing the right dough, let’s look at this in more detail. There are 2 technologies for preparing the mass: yeast and without yeast.

Quick yeast dough for pies

You will need:

milk - a glass;
flour - 500 g;
pressed yeast - 30 g;
egg - 1 pc.;
vegetable oil - 3 tablespoons;
sugar - teaspoon;
salt - half a teaspoon.

Step-by-step preparation

Heat the milk and dissolve the sugar in it.
Add the shake and stir well.
Sift the flour onto a board or into a bowl, make a mound, then form a well in the center.
Pour in the milk and yeast and leave to ferment for 20 minutes. During this time, the mass will rise like a cap and become covered with bubbles.
Then add butter, egg beaten with salt. Start kneading the flour from the center to the edges. It is convenient to do this with a wooden spatula.
When you get a soft mass, knead it with your hands, beat it on the table, shape it into a ball and start making pies.

Pie dough without yeast

You will need:

sour cream - 4 tablespoons;
flour - 2 cups;
salt and sugar - a teaspoon;
soda - half a teaspoon;
butter - 30 g.

Preparation

Remove the butter from the refrigerator and leave to soften.
Mix sour cream, soda, sugar and salt.
Pour flour into a bowl, add sour cream, stir.
Add butter, gradually mixing it into the dough. If you feel a greasy feeling, add more flour. Knead well and you can use.

Techniques for sculpting pies. How to form and pinch triangles

How to roll out the dough and how to close it so it doesn't open? Here are the most popular ways to beautifully sculpt, cook and wrap pies (as in the photo). In each case, you first need to make a rope with a diameter of about 5 cm from the dough, and then divide it into equal parts with a knife or finger. Types of formation:

After giving the pies the desired shape, do not rush to bake them. Turn on the oven to warm up, in the meantime, apply vegetable oil to cling film and cover your preparations on a baking sheet with it. Wait 15 minutes and you will see how the size of the pies has become 2 times larger! Now brush their tops with milk or egg and bake. When you take your creation out of the oven, the surface of each pie will have a golden brown, shiny crust.

Now it’s no secret to you how to make pies from yeast dough and dough without yeast. And you can definitely make the shape of your pies very appetizing! You can already play with the filling, whoever likes it with what, you can bake it with cabbage or jam.

Video: how to make beautiful pies

There are several ways to make pies

- Ingredients
- Modeling pies step by step
- How to make pies (video)

Cooking time: 1.5 hours;
Servings: 8;
Kcal: 185;
Proteins / Fats / Carbohydrates: 5 g / 7 g / 24 g.

How to make beautiful pies: three secrets

Kneading rules:

The main thing is to make moderately stiff dough. It needs to not stick to your hands, nothing more. There is a joke among confectioners: if you get your hands dirty while kneading the dough, you did something wrong. First, you pour out the required amount of flour in a heap, make a hole inside and pour the individual ingredients into it. And then knead.
To prevent the dough from sticking to your hands, grease your hands with vegetable oil.
Even the strictest instructions often warn - do not prepare the dough in a bad mood. Oddly enough, even cooking pros talk about the importance of this point. So, cook with pleasure and enjoyment.

The quality of the pies depends on the correct kneading of the dough.

Each housewife adapts, as they say, how to wrap pies to suit herself. You can consider modeling pies using a specific recipe as an example.

Ingredients

Yeast – 30 g;
Flour – ½ kg;
Rast. oil – 3-4 tbsp;
Milk – 250 ml;
Chicken egg - 1 PC.;
Sugar – 1 tsp;
Salt – a pinch.

Modeling pies step by step

So, you start making pies from yeast dough. They also make pies from puff pastry, but still the yeast pie is the most beautiful and delicious.

Cooking steps:

Heat the milk a little, pour sugar into it. Add yeast there, stir well.

Sift the flour onto a board or into a bowl. Make a mound of flour with a depression in the center.

Pour milk with dissolved yeast into it and leave to ferment for 20 minutes. During this time the mass will rise and become covered with bubbles.

After this, add oil, beat the egg with salt. Start kneading the flour from the center to the edges. This can be done with a wooden spatula.

You will get a soft mass that needs to be kneaded well with your hands, then beaten on the table, formed into a ball, and then sculpt the pies.

Making buns also requires some skill.

How to beautifully wrap buns with sugar

Making buns also requires some skill. Before frying or baking, you can make a sausage out of the dough, with small cuts on it. Roll the sausage into a ring, you get such a beautiful wheel.

You can also make dough using the brushwood principle. Cut the dough into rectangles, make a cut in the middle, and insert one of the edges of the rectangle through the tip.

Modeling pies step by step with photos

First, prepare a moderately stiff dough so that it does not stick to your hands.

Each housewife has her own ways of wrapping pies.

It is very easy to wrap triangular-shaped pies; your pies will not only be tasty, but will also look original

You can make squares of dough that are wrapped in an envelope

Depending on your imagination, you can wrap the pie this way. You can make it in any shape and type

How to make pies (video)