How to pinch the dough with a pigtail. How to beautifully pinch the edges of yeast dough pies

Not a single festive feast is complete without rosy cheesecakes and pies. In this regard, many housewives are interested in how to make beautiful pies, because appearance is no less important than good taste. Depending on the filling (meat, fish, cabbage, potatoes or jam), the shape of the baked goods may be different.

What are the different shapes of pies?

Without delicious pastries, the history of Slavic cooking is unthinkable. Over the years, new ways to beautifully sculpt pies have regularly appeared. The main secret to obtaining original baked goods is a combination of tasty filling, good dough and the skill of the cook. It is worth noting that pies are an unusual dish, because depending on the filling they can be:

• dessert (made with jam or cottage cheese);
• appetizer (made with vegetable or mushroom fillings);
• main dish (made with meat, potatoes or fish).

The uniqueness of flour products lies not only in the wide variety of fillings, but also in the form of baking. You can make pies from different doughs:

• yeast (prepared using sponge or straight method);
• yeast-free (custard, puff pastry or cheburek).

Making pies from yeast dough turns into a real art if the housewife shows her imagination. The shape of the products can be square, round, oval.

To make your pies arouse the appetite of everyone who looks at them, it is recommended to sculpt them, following some cooking rules:

1. Pour a little sunflower oil on your palms so that the workpiece does not stick to your hands.
2. To ensure that the edges of the cakes stick well, they can be greased with water or egg white.
3. Before putting the pies in the oven or frying pan, leave them for 15 minutes under oiled cling film. Thanks to this, the baked goods will become fluffy and appetizing.
4. To get pies with a golden brown crust, you need to treat the tops with beaten egg yolk.

Round products take us back to childhood. These pies are made with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:

1. Roll out small cakes from the dough, about 5 millimeters thick.
2. Place the filling in the center.
3. The edges of the cake are gathered in the middle of the pie.
4. Pinch the edges to make a pouch.
5. Place on a baking sheet, clamp down.

Oval is the most popular form of yeast pies. For filler, you can take onions with eggs, cabbage, liver, etc. How to make oval-shaped pies:

1. Divide the dough into balls.
2. Roll each ball into a roll.
3. Cut the resulting rolls into 4 cm pieces with a knife.
4. Roll each piece into an oval cake 3-5 mm thick.
5. Place the filling in the center.
6. Place one edge of the workpiece on the other, mold the pie in the shape of a semicircle.
7. Pies should be placed seam side down in the pan.

Triangular products are, as a rule, baked goods with an open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to make triangular shaped pies:

1. Roll out a rectangle, 0.5 cm thick.
2. Place the filling in the middle.
3. Fold the two edges on top of each other (you should get an arrow).
4. Fold the remaining edges up.

Relief pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed pies:

1. The dough is rolled out into a layer.
2. Cut out ovals from the resulting layer.
3. In the middle there is a filling (sausage).
4. The top and bottom of the workpiece are turned in a quarter.
5. The corners are folded crosswise along the wide edge (as if swaddling the filling).

Methods for making pies

To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to make pies with a variety of fillings. The first step in preparing products is kneading the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes) and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form identical balls. Otherwise, the pies will turn out to be different sizes.

Traditionally, one of the following methods is used to prepare flour products:

1. Prepare the dough, tear off equal-sized pieces from it, and form into balls. Place the preparations on the kitchen table. Roll out the dough into circles using a rolling pin.
2. Cut off a significant portion of the finished dough, roll it into a sausage, and cut into portions. The resulting pieces are dipped in flour on both sides and placed on the work surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
3. You need to cut off a significant portion of the finished dough and roll it out using a rolling pin. Take a glass and cut out pie circles from the dough.

How to make pies correctly

The shape of the pies depends on the dough and filling. There is only one rule: baked goods with meat, vegetables or fish must be closed (to preserve juiciness). Pies with jam, cottage cheese or other moist fillings can be made open. Below are the ways to properly prepare pies:

1. Divide the dough into small pieces. Form neat balls by rolling between your palms. At the same time, you need to add flour so that the dough does not stick to your hands. Roll out flat cakes into round shapes using a rolling pin. Do not make the dough too thin, because it may tear from the filler. The size of the workpieces also matters; pies that are too large do not look aesthetically pleasing and are not very convenient to eat.
2. Place the filling (about 1 tbsp) in the center of each tortilla.
3. Taking into account whether you plan to fry the pies in vegetable oil or bake them in the oven, you can fold the cake into a crescent or, by lifting the edges of the dough, mold it (a seam strip will be in the middle).

How to form pies

There are many original ways to seal pies. It all depends on the filling of the product and the type of dough. You can make oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt round or oval-shaped products. This is the easiest and fastest way to get food for a family tea ceremony. It is recommended to lubricate your hands with vegetable oil when forming pies so that the workpieces are of high quality and do not stick to your palms.

How to fill oval or round pies:

1. Take the prepared ball and knead it into a circle about 5 mm thick.
2. Place some filling in the center.
3. To obtain an oval shape, connect opposite edges and pinch. Round pies need to be sculpted like a bag, stretched upward.
4. If you brush the edges with water, the pies will not open when frying, making them juicy and tasty.

To obtain square-shaped products, a layer of dough is rolled out with a rolling pin and cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is a particularly good option for puff pastry. Housewives often prefer to make triangular-shaped pies. The method is similar to the previous one, but instead of an envelope you need to make a corner.

How to wrap correctly

After you have rolled out the blanks and prepared the filling, you need to wrap the pies beautifully. There are several ways to make an original product:

1. Connect the ends of the workpiece to form a seam at the top. Make an effort to prevent it from coming unglued during heat treatment.
2. Place the sausage-shaped filler on one side of the workpiece. From the same side they begin to wrap the filling to make a pie in the shape of a rolled up tube.
3. Make square products, like wrapping a postal envelope. In this case, you can improvise at your own discretion, the main thing is that the filling does not fall out of the pie.

How to beautifully pinch the edges of pies

The neat edge of the product will make the baked goods beautiful, as in the photo, and appetizing. How to sculpt products with an original seam:

1. Pigtail. Take the workpiece in your left hand, with the thumb of your right hand, wrap the edges so as to get a twisted rope. Pinch off the resulting ends along the edges so as not to spoil the look.
2. Hedgehog. Pinch the product so that triangles are formed along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
3. Roll out the cake, trim the edges to form a rectangle. Place the filler in the center, seal the two upper edges at an angle of 45 degrees. After this, also connect the bottom edges. The center is sealed last. Turn the seams into tight strands.

Video: how to make beautiful pies

A tasty pie is very good, and a beautiful and tasty pie is a double indicator, which significantly increases the level of the hostess’s culinary properties in the eyes of household members and guests. And the simplest baking will look completely different if you just know how to pinch the pie beautifully. There is one simple method to do this. To do this, roll out the yeast or shortbread dough (depending on the type of product being made) thinly (layer thickness 0.5 cm). place in a prepared heat-resistant form, making sides 5 cm high. Place the filling inside and cover with the second rolled out sheet of dough. Before pinch the edges of the pie, you need to carefully run a finger soaked in water between the layers of dough at the joints so that they stick together as directed. At the end of which, you need to pinch the dough, pressing with the pad of a huge finger from above and, at one moment, helping with the side of the bent index finger from below, so around the entire perimeter. It will turn out to be a neat thin flagellum.

It is possible to decorate the edges to make the pie into a real braid. To do this, you need to cut the rolled out dough into 3 long strips, weave them into a braid, and place it on the edges of the pie, previously soaked with water. With plastic dough everything is quite simple, but what to do if the dough has a liquid consistency? For example, how to make sour cream pie in a fun way. To do this, mix 2 eggs, 2 tbsp. flour, 0.5 tbsp. sugar, baking powder, a pinch of salt, and 1 cup sour cream until smooth. Divide the dough into two parts, add 2 tbsp to one of them. l. cocoa powder, and bake 2 cakes at 180 degrees. Place the bright cake on a dish, and cut the black one into pieces measuring 1 by 1 cm, mix them with chocolate or butter cream and place this mixture on top of the white cake. Such sour cream can be called by a wonderful name, for example, “Curly Pinscher.”

Here's a fun recipe for how to make banana pie. To do this, mix 3 eggs, 1 glass of sugar, 1 glass of flour, 100 gr. melted butter, 5 tbsp. l. sour cream, 0.5 tsp. soda, slaked with vinegar and mashed 2-3 bananas. Bake in a springform pan at 160 degrees until done. Decorate the entire surface of the cooled cake with banana slices without removing it from the mold, and pour in transparent cake jelly. It will turn out to be a pie with an interesting pattern, like banana slices under glass. And to top it all off, it is possible to give an example of how to bake a layer cake in the shape of a braid. Roll out the finished puff pastry into a rectangular shape 0.7 cm thick. Place the filling of apples, nuts, sugar and egg white in the middle. Cut the sides of the rectangle with a curly wheel perpendicular to the filling into strips. Braid the braid from the strips so that the filling is in. Brush the pie with the yolk whipped with milk and bake at 200-220 degrees. Puff pastry has a neutral taste, so any other filling can be used. The sweet braid is sprinkled with powdered sugar.

You always want to please and surprise your loved ones with something special. Even if you are preparing everyone’s favorite pie, you can decorate it, for example, with curly edges. This small detail will not go unnoticed and will add personality to your baked goods. The main thing is that the decoration is spectacular, and its production is not too labor-intensive. This page contains simple ways to decorate open and closed pies, as well as pies and dumplings.

Beautiful edges of the pie can be created using imprints of a fork or spoon. This is done quickly, and looks much more impressive than regular “pinching”.

Scissors are used to create embossed edges of the pies. They can simply cut the edges with a certain frequency, or you can, for example, make a chess pattern by alternately bending pieces of dough in different directions.

To form beautiful edges of the pie by hand, you can pinch the dough diagonally at regular intervals or use your fingers to make a beautiful wave along the edge.

The edge of the pie, decorated with a braid, looks impressive. To do this, you need to set aside a piece of dough in advance, roll it into a long sausage, roll it out with a rolling pin and cut out 3 long thin strips. Make a regular braid right on the edge of the pie, first brushing it with egg so that the element “sticks” better.

The braid can be “blind” separately, then coat the edge of the pie with egg and “glue” the element into place.

You can use small cookie cutters. Having left a little dough for decoration in advance, roll it out with a rolling pin and, using molds, cut out the figures. Brush the edge of the pie with egg and place the figures slightly overlapping along the edge of the pie. You can also cover the entire pie with curly elements.

If you cut long strips of dough and lay them in waves along the edge of the pie, greased with egg, you can get this wonderful image.

You can decorate an open pie beautifully using a chef's knife. A thin layer of dough is cut into equal strips. These strips are laid like weaving on the surface of the pie, the edges are brushed with egg and glued to the strips by lightly pinching.

Beautifully decorate the edges of pies, kulebyak, samsa, pasties, etc. You can also use a fork.

You can beautifully pinch the edges of pies or dumplings using a braid. First you just need to pinch the product. Then, holding the product in the air with one hand, we make a pigtail with the other. The thumb (on top) and index finger (under the product) work. With the second hand we twist the product in the desired direction.

The finished pie must be perfect in every detail - from the color of the crust and the degree of frying to the way the edges are sealed. Moreover, the last factor is quite important. And often it is with this that many questions arise, because beautifully decorating the edges of the pie is an entire art.

Properly pinching the edges of a pie falls into the category of baking sculpture. Therefore, such a procedure must be approached very carefully and responsibly.

How to pinch an open pie

In the case of an open-faced pie, pinching the edges correctly is more important than in any other case. After all, they are the ones who finally form the image of a whole confectionery product. Experts recommend first moistening the edges of the pie a little to make them more pliable. During the process of shaping the edges, you need to wet your hands so that the dough does not stick to them.

A beautiful way to pinch the edges of an open pie is to decorate with a fork. The edge of the dough should be trimmed along the edge of the pan in which the cake will be baked. Then take a fork and carefully, but quite vigorously, walk around the edge, pressing the dough into the pan.

If, under pressure, the fork begins to stick to the dough and pull it along with it, carefully sprinkle both the dough and the fork with flour.

You can close the edges of the pie with a spoon. To do this, you need to walk along the edge with its rounded part. To create a more artistic edge, use several spoons of different diameters.

Alternatively, you can wrap the edges of the pies beautifully by creating a wavy edge. To do this, use special pastry scissors to carefully cut the dough so that about 1.5 cm remains evenly above the mold. Then fold the edges down and, using your fingers, carefully go around the circle on both sides, creating a wavy edge.

A very popular way to seal the edges of an open pie is to use a pigtail. It is made from leftover dough. Here it is necessary to make a detailed calculation. Take the remaining dough and roll it into thin sausages. Intertwine them together, place them on the edge of the pie and lightly press them into the pie with your fingers.

Prepare the braid fastener. For this you will need an egg yolk. Beat it well and grease the edge of the pie and the braid itself. Then gently press the braid onto the edge of the pie.

How to pinch a closed pie

Despite the fact that a closed pie is much easier to close, it is desirable that its edges are also decorated artistically. The classic way to pinch pie dough is to simply close the edge with your fingers. Once the edges are securely connected, gently pat them down so that the line is not as pronounced.

You can enhance the effect by straightening the edges with a fork. This will make them more grooved and beautiful.

Alternatively, you can lift the edges up, pinch them together like dumplings and carefully place them along the edge of the top of the pie. You will get an original braid.

Most feasts simply cannot do without fresh hot pies. For this reason, the question of how to wrap pies is very relevant. The appearance of this snack is no less important than the excellent taste. Taking into account the specifics of the filling (meat, mushrooms and onions, fish, potatoes, cabbage or jam), different forms of baking are allowed.

Pie shapes: varieties

It is impossible to imagine Slavic cuisine without fresh baked goods. For a long time, new tips have been appearing on how to sculpt. The main requirement for good baking is at the same time a tasty filling, high-quality dough and the skill of the cook. Pies can be called a unique dish because they can perform different functions on the table:

Appetizers (filled with mushrooms, onions or vegetables);

Main course (filled with fish, meat or potatoes);

Dessert (filled with cottage cheese or jam).

In order for baked goods to have a pleasant appearance, a number of certain rules must be followed. To prevent the dough from sticking to your hands, you need to grease your palms with sunflower oil. To ensure that the edges of the pies are well sealed, you can lightly coat them with egg white or water. Before frying or baking the pies, leave them at room temperature for 15 minutes, covered with oiled plastic wrap. This will allow the dough to become fluffy and soft. In order for a golden brown crust to form on top of the baked goods, you should grease the products with egg yolk.

How to cook pies correctly?

To make the pies not only tasty, but also attractive, it is important to follow the technique of preparing them. The shape of the product may also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make pies with yeast, you will need eggs, yeast, milk, sugar, salt, flour and your chosen filling. The amount of filler in the finished baked goods will be determined by the size of the products. When the dough is rolled out, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the dough pieces is also important. If you make them too big, they won't look very nice and will be awkward to eat.

The originality of this product depends not only on the huge number of fillers, but also on the various forms available. Pie sculpting techniques include several available types - round, square, oval, triangular.

The connection between the filling and the shape of the products is expressed as follows. If you use fish, meat or vegetables, it is better to make the pies closed. This will keep the filling juicy. Jam, cottage cheese and other similar fillings can be used in

Round pies

These baked goods bring back nostalgic memories of childhood. Round-shaped pies are usually made with fruit fillings, usually apples. This is explained by the ability to preserve the melted juice inside the products.

In order to make beautiful round pies, you should roll out small dough cakes. Their thickness should be no more than 5 mm. The filling is laid out in the center, and the edges are folded towards the middle. Then the edges must be secured, giving them the shape of a bag. These pies are placed on a baking sheet with the clamp down to avoid them unwrapping in the oven.

In addition, if you intend to bake the products rather than fry them, you can make pouches with an open top. To do this, the dough is rolled out into a thin layer, then even circles are cut out on it using a glass or cup. Approximately one tablespoon of filling is placed in the center of each circle, and then the edges are folded up and glued together, leaving a small hole at the top. These pies can be made with any filling that will not spread.

Oval shaped pies

The most popular type of pies made from yeast dough is oval. They can be made with sweet fillings, cabbage, liver, onions and eggs, and so on. To make such pastries, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls need to be cut into small pieces (about 4 cm), then each of them is rolled into a thin oval-shaped cake. The filler is placed in the center. After this, one edge of the cake is placed on the other, after which the dough should be molded so that the product resembles a semicircle. These pies are placed seam side down on a baking sheet or frying pan. These forms of pies can also have their own varieties.

Alternatively, if you intend to fry, you can fold the edges of the dough into a crescent and seal well around the edge. You will get a pie that resembles a cheburek in shape.

Triangular shaped pies

Such baked goods most often have an open filling. The filler is often potatoes, chicken fillet, meat or fish. Triangular pies are made as follows: roll out the dough into a thin (no thicker than 0.5 cm) rectangle. The filling is folded in the middle, after which the edges of the dough are placed on top of each other diagonally and secured well. In this case, the seam can be either tucked or made in the form of a pigtail.

Square shaped pies

To make square-shaped pastries, you need to roll out the dough using a rolling pin into a thin layer and then cut it into equal rectangular pieces. The filling is laid out in the middle, after which the dough is folded like a postal envelope. To accomplish this, you need to mold two edges diagonally at an angle of about 45 degrees. Fasten the remaining 2 edges in the same way. Lastly, the center is sealed, and the seams are glued together in the form of tight strands. This way you can make not only pies with yeast, but also products from different types of puff pastry.

How to wrap products beautifully?

Regardless of the shape of the workpieces, the issue of proper fastening of the edges is of great importance. How to wrap pies beautifully? There are several common methods. When sculpting seams, it is necessary to apply some effort so that the fastened edges do not separate during baking or frying.

The first method is that the filling is laid out on the workpiece from one edge in the form of a sausage. The product is wrapped on the same side to form a rolled tube. This way you will get a beautiful oval-shaped pie with neat, even edges. A rectangular product folded into an envelope can also be sealed in different ways. You can make a large seam, which will subsequently be folded down and pressed by the weight of the product, but it is also possible to make it in a beautiful design. There are options with a partially open top of the pie, but in this case it is necessary to take into account that the filling does not fall out during frying or baking.

How to wrap pies with the original seam?

There are several types of baking design.

To make a pigtail seam, hold the workpiece with your left hand, and use your right thumb to twist the edges so that a twisted rope is formed. Excess ends form along the edges of the product, which should be plucked off.

To make a hedgehog seam, pinch the edges of the dough together to form small triangles. You can also make cuts along the entire edge at a distance of about one centimeter from each other and roll each piece diagonally.

Embossed pies

How to make pies from yeast dough in relief? This is a slightly more complex form of baking. Such pies can be a good decoration for a holiday table. You can use any filling - both sweet and salty. The main thing is that the filling does not spread. How to wrap this type of pies? To do this, roll out the dough and cut out oval-shaped pieces from it. You need to place the filler in the center of each of them like a sausage. The bottom and top of the dough are folded in about a quarter. The corners of the workpiece are fastened crosswise from the wide edge (this is similar to swaddling).