How to make mushroom pie dough

The basis of any baking is the dough. It can be yeast and fresh, aspic, sand, puff, curd, etc. How prepare the dough for the pie with mushrooms, you can read on this page. Here are the recipes for the mushroom pie dough: You can choose the product layout option that suits you and cooking technology.

Before you make a dough for a pie with mushrooms, you should carefully study the recipe and technology and compare them with your opportunities and skills. Remember that even the simplest dough for mushroom pie requires careful completion of all steps culinary technology. Only in this case you can brag delicious and lush homemade cakes.

Uncooked pie dough with potatoes and mushrooms

Pies with mushrooms, potatoes, rice and other products with savory fillings.

To make a fresh pastry for a potato pie and mushrooms, you need to take these products:

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

The yield of finished products – 1000 g.

Sift flour with soda. Mix sour cream, eggs, sugar and salt until dissolving the last two ingredients.

Beat softened butter or margarine in a wooden bowl spatula for 5-8 minutes, gradually adding a mixture of sour cream and eggs, then add flour and knead the dough quickly (within 20-30 s). His you can not mix for a long time: carbon dioxide formed during the contact of sour cream and soda, disappears, and the dough turns out tough.

Sour cream can be replaced with kefir, yogurt and others dairy products.

Mushroom Pie Yeast Dough

Puff pastry for mushroom pie can also be used for baking with fish and potato filling.

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

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

At the end of the batch, you can add melted creamy (or vegetable) oil and continue kneading until the oil is will connect with the test. Sprinkle well mixed dough flour, cover the dishes with a napkin and put for 3–3.5 hours in a warm place to climb.

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

As a result of all operations, a layer with 32 layers of oil will be obtained. When rolling 200-300 g butter dough made from 2 glasses flour, must have at least 32 layers of oil, otherwise it is when baking will flow out. When rolling 100-200 g of oil, 8-16 layers can be made, i.e. to fold the dough when rolling is not four times, but three times, otherwise layers will not be visible.

Cut the dough in a cool room at a temperature air no higher than 20 ° C. At a higher temperature, the dough is necessary cool from time to time, making sure that the butter does not hardened, otherwise it will break the layers of dough and baking time will flow out.

Simple Mushroom Pie Dough

A simple dough for pies with mushrooms can be prepared as generous yeast, which reduces cooking time.

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

Add yeast to warm milk or water, mix until complete dissolution.

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

Sift flour and pour in several steps into the dough.

Melt butter or margarine, cool to room temperature, enter into the dough and knead with your hands until it will not begin to lag behind the hands and walls of the dishes.

The finished dough should be elastic, but not dense. Cover it with a napkin and put in a warm place until the volume increases in 2 times.

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

Such a dough is very well suited for kulebyak, pies with mushrooms and potatoes, pies.

Kefir dough for mushroom pie

To prepare the dough for a pie with mushrooms on kefir The following products will be required:

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

From flour, kefir, eggs and salt, knead a uniform elastic dough and cool it down. Slightly knead a piece of oil (do not rub) with a small the amount of flour to make the mixture flexible and supple.

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

After that, roll the dough into a rectangle again (each time, rolling out the dough after cooling, it is necessary to turn it 90 °: then the dough will not break due to stress and it will turn out layered) also connect the sides in the middle, sweep the flour, pinch the seam and fold again so that it is inside on a bend. Take out on cold for 2 hours. Then turn the formation again by 90 °, roll again and fold four times. Put before final cutting in the cold for 20-30 minutes

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

Shortcrust pastry for chicken pie with mushrooms

Try making shortcrust pastry for the mushroom pie, as well as fish and potato filling – you will certainly stay satisfied.

Mushroom Chicken Pie Dough Ingredients the following:

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

Cooking method:

Pour flour into a chopping board. Sprinkle on top salt, sugar. In the middle of the flour we make a depression and break it there egg. Grate the cheese on a coarse grater (by the way, do not forget it cool first) and spread over the surface of the flour. Same do with pieces of butter. We chop everything with a knife, finish the dough hands until ready (as quickly as possible). Ready basis for roll the pies into a ball, send them to frost and, as necessary get it.

Tasty dough for a 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 for us required:

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

Cooking method.

  1. Dissolve yeast in warm water.
  2. Pour the diluted yeast, egg, salt into a large saucepan, sugar. 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 a chicken potato, chicken and mushrooms. This is a simpler recipe, but less delicious.

Chicken and mushroom pie dough consists of following products:

  • butter or margarine – 1 pack;
  • kefir – 1 cup;
  • salt – 0.5 tsp;
  • soda – 0.5 tsp

Preparation of the test:

Melt the margarine on the stove and let it cool slightly. Soda pay off kefir. Pour everything into a large bowl and mix. We start adding the flour in portions, and knead it. The dough should not be tight! We will cover with a film and send to the side to rest for 1.5 hours.

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

Liquid Mushroom Pie Dough

Kefir is ideal for making such baked goods, which turns out to be lush, soft and literally melts in your mouth. Can use this recipe for fish, meat, mushroom fillings and for sweet pastries. To make batter for mushroom pie, you need to take the following set products:

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

Mushroom pie dough should be cook like this:

  1. remove kefir from the refrigerator first so that it warmed up. Add soda to it and mix well in a quick pace to start the reaction.
  2. After the foam is gone, add the eggs you need. beat well with a whisk. You should end up with a mass yellowish color;
  3. melt the oil in a steam bath, cool it, and then fine pour in a trickle to other ingredients, having previously laid still salt.
  4. Then add the finely chopped cheese and then in portions of flour.
  5. Stir until smooth and viscous.

Use the kefir option for the selected pie.

Homemade pie dough with potatoes and mushrooms

For the test:

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

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

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

Mushroom pie dough without yeast


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

A method of preparing dough without yeast for a pie with mushrooms quite simple and does not take much time.

Stir kefir with soda, add mayonnaise, sugar, salt, whipped the eggs. Pouring flour, knead uncooked dough. It should be similar by consistency on thick sour cream, that is, liquid. Don’t need him knead with hands, everything turns out quickly and easily. Then part of the mass simply poured into a mold or pan, any stuffing, then again the remnants of the jellied dough and baked as ordinary cake. For batter, you can cook mushroom, meat, potato, liver filling.

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

This dough is made from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Notice – no yeast, no soda. The main ingredients are flour and oil, their ratio is oil 4 times less than flour. Oil needs a special approach: before preparing the dough, you need to cut it into small pieces and knead with a wet rolling pin. It should remain sufficient cold – otherwise the dough will 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 needs to be cooked quickly (it cannot be kneaded for a long time, in Otherwise, the dough turns out to be “tightened”, products from such insufficiently crumbly dough), preferably in a mixer – first mix flour and oil, then add all remaining ingredients. Before use, the dough should be kept in the refrigerator for at least 1 hour – the chilled dough rolls out easier, without sticking to the table. Recommended baking temperature 180 ° С.

Dough for pie with mushrooms and rice

Mushroom and Rice Pie Dough – Best idea for a “doorstep” situation, or if you like to cook quick meals. You can also use any interesting fillings – vegetables, meat, sweet fillings and others. Interesting ideas for you!


  • 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 refrigerator, with a sharp knife chop into small crumbs. Beat the egg add water and whisk again. Pour the cereal from the dough and well knead. This dough is perfect for baking pies with stuffing. Roll it out and let it stand 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 of yeast,
  • 2 tbsp. tablespoons of sugar
  • 150 g margarine
  • salt.

Cooking like this.

Dilute the yeast in a small amount of slightly warmed up milk, combine with sugar, add the remaining warm milk and add half the flour. Put the dough in a warm place for fermentation by 2–3 hours. As soon as the volume of dough increases by 1.5–2 times and it begins to fall, add dissolved salt, the remaining flour to it and stir thoroughly. Before softening, put softened margarine. Knead the dough until it stops sticking to the hands. Then sprinkle it with flour and put in warm for 3 hours a place.

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