Khrushchev-style pie dough
I discovered this dough when I first started cooking for myself and immediately loved it. It is easy to shape, rolls thinly and seals well, making it ideal for oven-baked pies with sweet or savory fillings. Use it for large pies, small pastries or decorations for a pie crust.
Adjust servings in the full version
Stir the yeast and sugar into the milk until dissolved. There is no need to wait for it to foam.
Add flour, soft, almost liquid margarine, salt and knead the dough. The dough does not require long kneading. It quickly begins to come off from your hands. The dough turns out soft and not tough.
Place the dough in the refrigerator for 4 hours. I usually start making pies earlier. I'll prepare the fillings and go ahead. I never lasted 4 hours.
The dough will rise slightly in the refrigerator. Knock it back and start shaping.
If you like your pie to have a lot of filling and not enough dough, then Khrushchev’s is what you need.