Bake and Cake Pie Dough for sweet or savory pies that can be frozen without cooking: guaranteed success
3-ingredient sweet or savory tart cake that can be frozen without cooking, easy.
Recipe for 8 people.
Classic (no restrictions), Vegetarian
Preparation: 01:30
Interval: 00:50
TOOLS
1 bowl(s) (optional), 1 strainer(s), 1 rolling pin, 1 springform pan, 1 pastry brush
EQUIPMENT
conventional + processor (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients DOUGH FOR CAKES AND CAKES WITH 3 INGREDIENTS:
– 250 ml of fresh cream (or natural yogurt)
– 4 cups wheat flour, or enough to loosen it, plus a little more to open it up.
– 200 g of unsalted butter, cold.
Ingredients FOR FINISHING/BRUSHING:
– egg to taste, beaten.
– water to taste
– salt to taste (pinch)
PREPARATION:
- Separate the utensils and ingredients for the recipe.
- Have the filling ready or ready before making the dough.
- Use a 28cm baking pan to make the entire recipe (8 portions).
- If preparing by hand, sift the flour into a bowl: this recipe can also be prepared with the food processor.
- Cut the cold butter into cubes to make the job easier.
PREPARATION:
BAKE AND CAKE cake dough – 3 Ingredients:
- In the bowl with the sifted flour, add the butter and mix until you obtain crumbs: do not overwork the dough. Add the cream or yoghurt and knead until it sticks to your hands – add a little more flour if necessary.
- This process can also be done in the food processor with the pasta paddle. In this case, add the cream or yogurt and the diced butter and beat to incorporate them. Then add the flour little by little and continue whisking. If your food processor isn’t large enough, transfer the dough to a flour-dusted counter and follow the process outside of the food processor.
- If you bake the cake next time, the dough does not need to rest in the refrigerator. However, this dough can be stored in the refrigerator for up to 2 days or frozen for future use.
- When using, divide the dough, leaving approximately 60% for the bottom and walls of a mold with a removable bottom and the remaining 40% for the upper part.
- Bottom and edges of the cake – Place the dough on a work surface sprinkled with flour and roll it out, with the help of a rolling pin, into a disc large enough to cover the bottom and sides of the cake pan and thin. Wrap the dough around the rolling pin and unroll it inside the pan.
- Lightly press the dough with your fingers against the bottom and sides until firm. Coat the sides with a little more dough and press down.
- Prick the bottom of the dough several times with a fork so that the dough does not swell during cooking.
- Place the filling on the raw dough.
- Above – After placing the filling on the bottom of the cake, roll out the rest of the dough to cover the cake, following the same procedure already described.
- If you intend to close the top, roll out a disk a little larger than the diameter of the mold. Place the dough on the filling and press the lid with the dough from the side of the pan to close it. Trim excess dough or turn to create a border.
- After covering the dough, cut out strips and use them as decoration, forming a checkerboard pattern (optional).
- In a bowl, beat the egg with a little water, add a pinch of salt and brush all over the mixture.
- Bake the cake for 50 minutes or until golden brown on the top and edges.
FINALIZATION AND ASSEMBLY:
- Serve hot, cut into pieces.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
