Grandma’s savory pie dough
This is one of my mother-in-law's signature pie doughs. She fills it with potatoes and minced meat; I used cabbage and ham. Any savory filling works. The dough is soft but not crumbly, rather like shortcrust pastry, and rolls thinly without shrinking. It is quick to mix and easy to seal; just avoid overworking it.
Mix the kefir, oil, eggs, salt and baking soda until smooth.
Add flour. I first pour 4 partial glasses, then add more if necessary. You should get a soft, non-sticky dough that forms well into a ball and rolls out easily.
Let it sit for a while and you can form the cake.
We make small cuts to allow steam to escape.
Bake at 180°C. Depending on the filling, the pie is baked for 40 minutes to 1 hour. I had cabbage with ham. Forty minutes was just right.
Let the pie cool slightly before slicing.