How to Make Homemade Basic Pie Dough (Voitaikina in Finnish)

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, basic pie dough (voitaikina in finnish). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

There's plenty to use in this basic pie dough recipe. It yields either one double-crust pie or two single-crust for apple pies, pumpkin pies, sweet potato pies, pecan pies, and more. I've made this dough for a blueberry pie with crumb topping and it came out fantastic! Will be making an apple pie today.

Basic Pie Dough (Voitaikina in Finnish) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Basic Pie Dough (Voitaikina in Finnish) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have basic pie dough (voitaikina in finnish) using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Basic Pie Dough (Voitaikina in Finnish):

1. Take (A)
2. Make ready 500 grams Flour (all-purpose flour)
3. Prepare 1/2 tbsp Salt
4. Get (B)
5. Prepare 250 ml Cold water
6. Take 50 grams Liquid margarine (melted butter)
7. Take (C)
8. Take 300 grams Margarine or butter
9. Make ready 1 Flour for dusting

By Marian Cooper Cairns and Dawn Perry. Divided dough into two piles; wrap each in plastic wrap. Use the plastic to flatten and press dough into disks. Finnish pancakes (lettu or letut, in Finnish) are incredibly tasty and super easy to make!

Instructions to make Basic Pie Dough (Voitaikina in Finnish):

1. About the ingredients: You can use a mixture of cake and strong bread flour in place of all-purpose flour. Adjust the amount of salt if using salted butter. If unsalted, use about 10 g of salt.
2. Combine the (A) ingredients in a large bowl, and thoroughly mix. Create a well in the middle of the mixture. Pour in the (B) ingredients. Stir the dry ingredients, as if tossing them from the bottom of the bowl, covering the moist sections. Repeat this until the dough becomes crumbly. Do not knead.
3. Once it has reached an even crumbly texture, bring it together into a ball, and wrap in plastic wrap. Let it chill in the refrigerator for 1 hour. By making a cross in the top, as shown in the photo, it will chill more evenly, and will make it easy to roll out into a square.
4. Pound down the butter from the (C) ingredients with a rolling pin, and roll it into an 8-mm thick square. This step is easier if you sandwich the butter in plastic wrap or put it in a vinyl bag. Chill this in the refrigerator.
5. Roll out the dough from the A and B ingredients, place butter on top as shown, then fold in the corners as though wrapping the butter. Cover the butter completely, without allowing any to show, then even out the thickness by pounding with a rolling pin.
6. [Fold the dough into fourths] Using a rolling pin, roll the butter-wrapped dough into a long rectangle. To fold the dough into fourths, bring both ends to meet in the center, then fold it in half, as shown. Wrap in plastic wrap, then chill in refrigerator for 20 to 30 minutes.
7. Fold the dough into thirds: Roll the long dough even longer, then fold into thirds (rotating the dough 90°). Wrap in plastic wrap, then chill in refrigerator for 20 to 30 minutes again.
8. Repeat Step 6 and 7, chilling in between, which will make a total of 144 layers (4 x 3 x 4 x 3 = 144). After the 3rd or 4th time rolling the dough, the butter will start to stick out, so be sure to dust your working surface well with flour, and shake off any excess.
9. The dough is ready. It will keep in the refrigerator for 3 to 4 days. Use it for making Christmas tarts, quiches, or other dishes.
10. Addendum: The best way to get a nice crisp crust is to bake the chilled dough at a high temperature (over 200℃) and for a short time! Depending on your type of refrigerator, you may not be able to chill the dough thoroughly enough in just 20 or 30 minutes. In that case, it might be best to let it chill in the freezer.

Use the plastic to flatten and press dough into disks. Finnish pancakes (lettu or letut, in Finnish) are incredibly tasty and super easy to make! Here's an authentic recipe for pancakes in Finland! Shape the dough into discs, cover in plastic wrap, and let dough rest in the fridge for at least one hour before forming the pie. Remove the large disc from refrigerator.

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