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Unleavened dough on sour cream for pies

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1474
Kitchen World
Calorie content 161.2 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 6.7 g
Fats * 14 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Unleavened dough on sour cream for pies
Content

The recipe for unleavened sour cream dough for pies should be in the culinary notes of every housewife, because it is such a dough that is prepared simply and faster than yeast dough. It is rightly referred to as a quick fix. The dough is convenient to work with, easily rolled into a thin sheet and the pies are tender and ruddy.

Ingredients

Cooking process

step 1 out of 7
First, prepare a simple set of products for kneading unleavened dough on sour cream, because every housewife always has them, and sour cream will suit even those with an expired shelf life.
step 2 out of 7
In a bowl for kneading dough, sift wheat flour of the highest grade on a sieve.
step 3 out of 7
Then break one chicken egg into flour, just not cold, and add salt.
step 4 out of 7
Then transfer the sour cream to the flour. The fat content of sour cream for the dough can be any.
step 5 out of 7
Start kneading the dough with a fork or spoon. When the flour takes up all the liquid and it becomes difficult to knead, continue kneading by hand.
step 6 out of 7
Knead the dough until it is tight and elastic and until it sticks to the palm of your hand.
step 7 out of 7
Roll the kneaded dough into a bun, transfer to a separate bowl, cover with a piece of cling film and put in a cold place for 1 hour so that the flour gluten swells, which will make the dough elastic and pliable. After this time, the unleavened dough on sour cream will be ready, and you can form pies with any filling from it.
Delicious and successful baking!

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