Basic Pirog Dough Recipe

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

Growing up this Basic Pirog Recipe was used pretty frequently at our house. As versatile as it is and being made with all the staples you usually have in the kitchen, my mom made Pirog with all kinds of fillings. If it was summer, she would make it with plums, apricots or tart cherries. In the fall she would make it with shredded, sliced or diced apples. And in the winter she would make it with plum butter and roasted walnuts.

What is a pirog anyway, you might ask? Well, there’s a couple things that could be reffered to as pirog in Russian – it could be a coffee cake, a tart, a yeast dough pastry or a slab pie sort of cake. In our house, when someone said pirog, it meant a slab pie shaped pastry.

Russian pirog is made with a base that resembles leavened shortbread cookie. Sometimes the slab-pie-like pirog is topped with meringue which gets a quick blitz in the oven to give it that pavlova like crust on the outside and marshmallowy soft inside.

Simple enough to make for an evening dessert, yet stunning enough to serve to your guests this Basic Pirog Dough Recipe  is a must-have in your recipe repertoire. Learn how to make this crust and now you have a base for countless fillings.

Unlike the American pie crust, this pirog crust recipe is super simple, virtually fool-proof and requires no special skills. If you’ve got a set of hands, whisk, bowl and a handful of ingredients – you can make it!

Strawberries and rhubarb are in season. Guess what’s coming to the blog soon? 😉

Basic Pirog Dough Recipe

Yield: One 12 in x 17 in pirog with dough only as the base
One 9in x 13 in pirog with base and lattice on top OR
Two 9.5 inch round pirogy’s

Ingredients: 
2-3 egg yolks
3/4 cups granulated sugar
1 cup room temperature butter (2 sticks)
1/4 cup sour cream
1 tsp vanilla
1.5 tsp baking powder
1/2  tsp baking soda
1/2 Tbsp vinegar
2.5 – 3 cups (440 g) – all purpose flour

How to prepare Basic Pirog Dough Recipe:

With a whisk in a large bowl whisk together 2-3 egg yolks, 3/4 cups sugar and 2 sticks room temperature butter until smooth, about 30 seconds to 1 minute.
*Tip: use a mixer with whisk attachment to speed up the process*
Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

Add 1/4 cups sour cream, 1 tsp vanilla,

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

then combine the 1/2 tsp baking soda and 1/2 tablespoons vinegar and add them as well. Lastly add the 2 tsp of baking powder and whisk until smooth again.

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

Add 2.5 cups flour and mix together with a spoon, then with your hands. Gently knead the dough to bring it together.

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

Add another 1/2 a cup or so to make a soft dough that does not stick to hands.

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!
Refrigerate for 30 minutes to 1 hour for best results, or use right away.

To make pirog that would have just the pirog base, filling and then topped with meringue use a 12 in x 17 inch baking sheet and spread the filling evenly along the bottom of the pan.

If you would like it to have lattice covering the filling then use a 9 in x 13 in cake pan and use only 2/3 of the dough for the base and 1/3 of the dough for the lattice.
To spread the dough along the bottom of the pan you can use your own hands, or the bottom of the measuring cup.

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!
With this portion of the dough you can can also make two 9.5 inch round pirogy’s. If you are making pirog it with a filling that is somewhat runny you can make a dough border to prevent the filling from spilling and burning the bottom of the crust. It might be easier to line the dough with plastic wrap and then use a measuring cup to press down the dough into a base.

Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

The dough can be refrigerated up to 3 days before baking.

 

Basic Pirog Dough Recipe

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: One 12 in x 17 in pirog with dough only as the base One 9in x 13 in pirog with base and lattice on top OR Two 9.5 inch round pirogy's

Ingredients

  • 2-3 egg yolks
  • ¾ cups granulated sugar
  • 1 cup room temperature butter (2 sticks)
  • ¼ cup sour cream
  • 1 tsp vanilla
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ Tbsp vinegar
  • 2.5 - 3 cups (440 g) - all purpose flour

Instructions

  1. With a whisk in a large bowl whisk together 2-3 egg yolks, ¾ cups sugar and 2 sticks room temperature butter until smooth, about 30 seconds to 1 minute. *Tip: use a mixer with whisk attachment to speed up the process* then combine the ½ tsp baking soda and ½ tablespoons vinegar and add them as well. Lastly add the 2 tsp of baking powder and whisk until smooth again.
  2. Add 2.5 cups flour and mix together with a spoon, then with your hands. Gently knead the dough to bring it together.
  3. Add another ½ a cup or so to make a soft dough that does not stick to hands.
  4. Refrigerate for 30 minutes to 1 hour for best results, or use right away.
  5. To make pirog that would have just the pirog base, filling and then topped with meringue use a 12 in x 17 inch baking sheet and spread the filling evenly along the bottom of the pan.
  6. If you would like it to have lattice covering the filling then use a 9 in x 13 in cake pan and use only ⅔ of the dough for the base and ⅓ of the dough for the lattice.
  7. To spread the dough along the bottom of the pan you can use your own hands, or the bottom of the measuring cup.
  8. With this portion of the dough you can can also make two 9.5 inch round pirogy's. If you are making pirog it with a filling that is somewhat runny you can make a dough border to prevent the filling from spilling and burning the bottom of the crust. It might be easier to line the dough with plastic wrap and then use a measuring cup to press down the dough into a base.

Notes

The dough can be refrigerated up to 3 days before baking.

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Basic Pirog Recipe - Use any kind of berry or fruit filling to make an amazing tart or Russian Pirog with this versatile dough | By Let the Baking Begin!

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