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Any pastry is based on dough. It can be yeast and unleavened, aspic, sand, puff, cottage cheese, etc. You can read about how to make a dough for a pie with mushrooms on this page. Here are the recipes for dough for a pie with mushrooms: you can choose the option of food layout and cooking technology that suits you.

Before making a dough for a pie with mushrooms, you should carefully study the recipe and technology and compare them with your capabilities and skills. Remember that even the simplest mushroom pie dough requires careful execution of all the steps of culinary technology. Only then will you be able to boast of delicious and lush homemade cakes.

Unleavened dough for pie with potatoes and mushrooms

Pies with mushrooms, potatoes, rice and other products with savory fillings are baked from this dough.

To prepare unleavened dough for a pie with potatoes and mushrooms, you need to take such products:

• 4 cups flour
• 100-200 g butter (or margarine)
• 300 g sour cream
• 2 tbsp. tablespoons of sugar
• 1/2 teaspoon of baking soda
• 1/2 teaspoon salt

Output of finished products - 1000 g.

Sift flour with baking soda. Stir sour cream, eggs, sugar and salt until the last two ingredients are dissolved.

Beat the softened butter or margarine in a bowl with a wooden spatula for 5–8 minutes, gradually adding a mixture of sour cream and eggs, then add flour and quickly (within 20–30 s) knead the dough. It cannot be kneaded for a long time: carbon dioxide formed when sour cream and soda come into contact, evaporates, and the dough turns out to be tough.

Sour cream can be replaced with kefir, yogurt and other fermented milk products.

Yeast dough for mushroom pie

The mushroom tart puff yeast dough can also be applied to baked goods with fish and potato fillings.

• 2 cups wheat flour
• 250 ml milk (or water)
• 20 g yeast
• 1 tbsp. spoonful of sugar
• 1/2 teaspoon salt
• 1 egg
• 200-300 g butter

This dough combines the qualities of both yeast and puff pastry. Prepare a safe yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt diluted separately in a small amount of milk (or water). Mix the liquid well, add the sifted flour and knead the dough.

At the end of kneading, you can add melted butter (or vegetable) oil and continue kneading until the butter is combined with the dough. Lightly sprinkle the well-kneaded dough with flour, cover the dishes with a napkin and place for 3–3.5 hours in a warm place to rise.

Roll out the matched dough into a rectangular layer 1-1.5 cm thick. Put softened butter or margarine (half of the whole norm) in the middle, cover it with a part of the layer, on which you also put butter, cover with the third part of the layer (thus, you get 3 layers dough and 2 layers of butter). Then sprinkle the dough with flour and roll out to a thickness of 1–2 cm, sweep off excess flour from it and fold in four. Roll out and fold again.

As a result of all operations, a formation with 32 layers of oil will be obtained. When rolling 200-300 g of butter, the dough made from 2 glasses of flour must have at least 32 layers of butter, otherwise it will leak out during baking. When rolling 100-200 g of butter, you can make 8-16 layers, that is, fold the dough layer when rolling, not fourfold, but threefold, otherwise the layers will not be noticeable.

The dough should be cut in a cool room at an air temperature not exceeding 20 ° C. At a higher temperature, the dough must be cooled from time to time, making sure that the butter does not harden, otherwise it will tear the layers of the dough when rolling and will leak out during baking.

Simple Mushroom Pie Dough

Simple Mushroom Pie Dough can be cooked like a yeast-free dough to shorten the cooking time.

• 600-700 g flour,
• 30 g fresh yeast,
• 1 egg,
• 70-80 g butter or margarine,
• 250 ml milk or water
• 100 g sugar
• 1/3 tsp salt

Add yeast to warm milk or water, stir until they are completely dissolved.

Grind the egg with salt and sugar, add to the yeast mixture.

Sift the flour and pour into the dough in several steps.

Melt butter or margarine, cool to room temperature, add to the dough and knead with your hands until it begins to lag behind the hands and the walls of the dishes.

The finished dough should be elastic, but not dense. Cover it with a napkin and place in a warm place until the volume doubles.

Then knead and let the dough come up again. Form products from it, leave for proofing for 10-15 minutes and bake.

This dough is very well suited for pies, pies with mushrooms and potatoes, pies.

Kefir dough for mushroom pie

To prepare a dough for a pie with mushrooms on kefir, you will need the following products:

• 2 cups wheat flour
• 360 g butter
• 1 egg
• 250 ml of kefir
• 1/3 teaspoon salt (do not add water and acid)

Knead a homogeneous elastic dough from flour, kefir, eggs and salt and cool it. Lightly knead a piece of butter (do not grind) with a little flour, so that the mixture becomes elastic and pliable.

Roll out the dough into a square layer, put the prepared butter in the center and wrap it in the form of an envelope. Pinch the edges, being careful not to get flour into the seam. Roll out the dough into a rectangle, connect opposite sides in the middle and pinch them. Fold the dough in half again and place in the cold for 30 minutes.

After that, roll out the dough again into a rectangle (every time you roll out the dough after cooling, you need to turn it 90 °: then the dough will not tear from tension and it will turn out to be layered), also connect the sides in the middle, sweep the flour, pinch the seam and again fold so that it is on the inside on the bend. Bring it out in the cold for 2 hours. Then turn the layer again by 90 °, roll it out again and fold it in four. Place in the cold for 20-30 minutes before final cutting.

Suitable for fish and mushroom pie, cabbage pie, potato pie with mushrooms and meat.

Shortcrust pastry for chicken pie with mushrooms

Try to make shortcrust pastry for a pie with mushrooms, as well as fish, potato filling - you will certainly be satisfied.

The ingredients for chicken mushroom pie dough are as follows:

• 200 gr. flour
• 200 gr. hard salted cheese
• 150 g oil drain.
• a pinch of salt and sugar
• a pinch of ground pepper
• one egg

Cooking method:

Pour flour in a heap on a cutting board. Sprinkle with salt and sugar on top. In the middle of the flour we make a depression and break an egg there. Grate the cheese on a coarse grater (by the way, do not forget to cool it first) and distribute it over the surface of the flour. We do the same with the pieces of butter. Chop everything with a knife, bring the dough with our hands to readiness (as quickly as possible). Roll the finished base for the pies into a ball, send it out into the cold and take it out as needed.

Delicious dough for pie with cabbage and mushrooms

This dough for a pie with cabbage and mushrooms is also suitable for fish, meat and potato fillings.

To make a delicious mushroom pie dough, we need:

• 500 g flour
• 2 glasses of water
• 1 egg,
• 1/2 cup vegetable oil
• 1 tsp salt,
• 1 tbsp. l. Sahara,
• 60 g yeast.

Cooking method.

1. Dissolve yeast in warm water.
2. Pour the diluted yeast, egg, salt, sugar into a large saucepan. Add flour and knead the dough.
3. Add vegetable oil at the end of the batch.
4. Place the dough in a warm place for fermentation for 3-4 hours.

Chicken and mushroom pie dough

This dough is prepared for cooking chicken with potatoes, chicken and mushrooms. This is a simpler version of the recipe, but delicious nonetheless.

Chicken and mushroom pie dough consists of the following products:

• butter or margarine - 1 pack;
• kefir - 1 glass;
• salt - 0.5 tsp;
• soda - 0.5 tsp.

Dough preparation:

Melt the margarine on the stove and let it cool slightly. We extinguish the soda with kefir. Pour everything into a large bowl and mix. We begin to add flour in portions, and knead it. The dough should not be tight! Cover with foil and send to the side to rest for 1.5 hours.

After an hour and a half, you can safely cook the chicken.

Mushroom Pie Jellied Dough

Kefir is ideal for preparing such baked goods, which are fluffy, soft and literally melt in your mouth. You can use this recipe for fish, meat, mushroom fillings and sweet pastries. To make a batter for a mushroom pie, you need to take the following set of products:

• 1 tbsp. medium fat kefir,
• 2 eggs,
• 1 teaspoon of salt
• 0.5 dessert spoon of soda,
• 4.5 tbsp. tablespoons of sifted flour,
• 80 g butter and 70 g hard cheese.

Pouring dough for a pie with mushrooms should be prepared as follows:

1. first remove the kefir from the refrigerator so that it warms up. Add baking soda to it and stir well at a fast pace to start the reaction.
2. After the foam is gone, add the eggs, which must be beaten well with a whisk. You should end up with a yellowish mass;
3. melt the butter in a steam bath, cool it, and then pour in a thin stream to the other ingredients, after adding more salt.
4. After that, add the cheese, chopped on a fine grater, and then flour in portions.
5. Stir until smooth and viscous.

Use the kefir version for the selected cake.

Homemade potato and mushroom pie dough

For the test:

• 2.5-3 cups flour
• 5-7 g dry yeast,
• 250 ml of water,
• 1.5 tbsp. l. Sahara,
• 1.5 tsp salt.

Making a dough for a pie with potatoes and mushrooms at home is as follows:

1. To prepare the dough, dissolve the yeast in warm water, add a little sugar.
2. Leave until a lush foam forms.
3. Sift flour, mix with salt and remaining sugar. Pour in the finished dough, knead the dough.
4. Knead until soft, adding flour if necessary.
5. Cover the dough with a napkin and place in a warm place to rise (its volume should increase by 1.5-2 times).

Yeast-free dough for mushroom pie

Ingredients:

• kefir - 0.5l,
• flour - 3 cups,
• 2 tbsp mayonnaise,
• a pinch of salt,
• 2 eggs,
• soda - 1 tsp,
• sugar - tablespoon.

The method of making yeast-free dough for mushroom pie is quite simple and does not take a lot of time.

Stir kefir with baking soda, add mayonnaise, sugar, salt, beaten eggs. After adding flour, knead a non-steep dough. It should be similar in consistency to thick sour cream, that is, liquid. It does not need to be kneaded by hand, everything turns out quickly and easily. Then part of the mass is simply poured into a mold or frying pan, any filling is placed on top, then again the remnants of the jellied dough and baked like a regular pie. Mushroom, meat, potato, liver filling can be prepared for liquid dough.

Unleavened dough for pies and pies with mushroom, meat, fish, cabbage filling.

This dough is made from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Note - no yeast, no soda. The main ingredients are flour and oil, their ratio is as follows - oil is 4 times less than flour. Butter needs a special approach: before preparing the dough, it must be cut into small pieces and kneaded with a wet rolling pin. At the same time, it must remain sufficiently cold - otherwise the dough will turn out to be greasy to the touch. Sour cream - 2 times less than butter.

For 1 kg of flour:

• Eggs - 4-5 pcs.
• Sugar - 1/2 cup.
• Salt - 1 tsp.
• Sour cream - 125 g.
• Oil - 250 g.
• Water is as much as oil.

The dough must be prepared quickly (it cannot be kneaded for a long time, otherwise the dough turns out to be "tight", the products made from such a dough are not crumbly enough), preferably in a mixer - first mix the flour and butter, then add all the remaining ingredients. Before use, the dough should be kept in the refrigerator for at least 1 hour - the chilled dough rolls out more easily without sticking to the table. The recommended baking temperature is 180 ° C.

Pie dough with mushrooms and rice

A yeast-free dough for mushroom and rice pie is the best idea for a guest-on-doorstep situation or if you like to make quick meals. You can also use any interesting fillings - vegetables, meat, sweet fillings, and others. Interesting ideas to you!

Ingredients:

• flour (500 grams),
• butter (250 grams),
• salt (0.5 teaspoon),
• egg (1 pc.),
• a glass of water or milk.

Cooking method.

Sift flour and salt, mix with butter from the refrigerator, chop into small crumbs with a sharp knife. Beat the egg, add water and beat again. Pour the dough into the grits and knead well. This dough is perfect for baking filled cakes. Roll it out and keep it in the cold for 15-20 minutes. We spread the filling and bake in the oven.

Yeast dough for pies with rice, mushroom, buckwheat, potato fillings.

You will need:

• 900 g flour
• 500 ml of milk
• 20-30 g yeast,
• 2 tbsp. tablespoons of sugar
• 150 g margarine
• salt.

Cooking like this.

Dissolve the yeast in a small amount of slightly warmed milk, combine with sugar, add the remaining warm milk and add half the flour. Put the dough in a warm place for fermentation for 2-3 hours. As soon as the volume of the dough increases by 1.5-2 times and it starts to fall off, add dissolved salt and the remaining flour to it and stir thoroughly. Put softened margarine before the end of the batch. Knead the dough until it stops sticking to your hands. Then sprinkle it with flour and put it in a warm place for 3 hours.