Mayonnaise Pie Dough - Step-by-Step Recipe with Photos

If you are looking for the perfect pie dough that turns out soft, fluffy, and stays fresh even the next day - be sure to try this yeast dough recipe for pies with mayonnaise. Mayonnaise makes the texture especially tender, and the pies - hearty and aromatic.

Why should you try this specific dough?

• Egg-free - budget-friendly and suitable for those avoiding eggs.
• Mayonnaise in the ingredients gives the dough elasticity and enhances the flavor.
• Suitable for oven and frying pan - versatility in action.
• Holds filling well - doesn't tear when shaping.

Yield: 1 large pie on a baking sheet (30×40 cm).

Preparation time: 1 hour 50 minutes.

Calorie content: 347 kcal per 100 grams of the dish.

Ingredients

• mayonnaise – 150 g;
• salt 0.5 tsp;
• sugar 2.5–3 tsp;
• dry yeast 7–8 g (1 packet);
• milk (warm) 0.5 cup (100 ml);
• water (warm) 0.5 cup (100 ml);
• wheat flour 3.5–4 cups (approximately 500–550 g).

Tip: It's better to slightly warm the water and milk to 35-40°C for better yeast rise.

Preparation

1. In a deep bowl, mix 0.5 cup of warm water and milk. Into the resulting liquid, add 3 tsp of sugar, 8 g of dry yeast, and 4 tbsp of sifted flour. Whisk thoroughly until homogeneous. After that, cover the bowl with food film and place it in a warm place for about half an hour. When a fluffy foam appears on the surface, the dough is considered ready - the yeast has begun to work actively.

2. To the risen dough, add 150 grams of mayonnaise and half a teaspoon of salt. Start adding the sifted flour - you'll need about 3.5-4 cups in total, but add gradually. First, mix with a spoon, then proceed to kneading by hand. The dough should be soft, elastic, and slightly stick to your palms - this is how it will provide a fluffy bake.

3. Transfer the dough to a clean bowl, lightly grease the surface with vegetable oil to prevent drying, cover with food film or a towel. Place it in a warm place for 1-1.5 hours. During this time it should rise well - at least double in size. The texture will become airy and porous, easily shaped.

4. Punch down the dough with your hands to remove excess air. After that, you can immediately start shaping pies or patties. The dough holds its shape perfectly, doesn't tear, and is great for both the oven and frying pan. Bake at 180-190°C until golden brown or fry on both sides over medium heat until browned.

The mayonnaise dough is a great base for homemade baking. Experiment with fillings, try frying and baking, and most importantly - share the results! If you liked it, save it in bookmarks and send it to friends.

Where to use this dough?

• pies with cabbage, potatoes, meat;
• closed and open pies;
• buns with filling;
• Lenten pastries.

Useful tips

• It's better to use classic mayonnaise (not light), with 67% fat content - it will provide the needed structure.
• Don't overdo the flour: the dough should be soft, not tough.
• If it's cold, put the dough in a turned-off oven with the light on.

FAQ - Frequently Asked Questions

Can I use fresh yeast instead of dry?

Yes, replace 8 g of dry yeast with 25 g of fresh.

How many patties can be made from this amount?

From the specified volume of ingredients, about 10-12 medium-sized patties or one large pie on a baking sheet can be made.

Can the dough be frozen?

Yes. Freeze the dough immediately after the first rise. After thawing, punch down and use as usual.