Yeast-Free Water-Dough Pies
Tasty, made from a minimal set of ingredients! Yeast-free water-dough pies help when the pantry is empty but you’re craving baking. Make them with any filling you like.
Updated : 04 March, 2026
Easy
About 1 hour.
Ingredients
500 grams
Wheat flour
1 teaspoon
Salt
1 teaspoon
Sugar
200 milliliters
Water
2
Chicken eggs
1 cup
Vegetable oil
1 cup
Uogienės
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pies with water dough? Prepare the ingredients. Use all-purpose flour. Large eggs work best - take them out of the fridge 1 hour ahead so they come to room temperature. Choose the jam you like most.
Step 2
Start the dough. In a deep bowl, beat the eggs with sugar and salt - no need to whip to foam. Add room-temperature water and beat again until the sugar and salt dissolve. Add 2 tablespoons of vegetable oil and mix.
Step 3
For kneading, use a deep bowl to combine dry and wet ingredients. Sift in half the flour to remove any debris and aerate it. Make a well in the center and pour in the liquid mixture. Add the liquid to the flour (not the other way around) for the best texture.
Step 4
Starting from the center, stir the dough with a spoon in one direction, gradually pulling in flour from the sides. Once the flour in the bowl is used up, add the remaining flour in small portions until you get the right consistency. When it becomes hard to stir with a spoon, switch to kneading by hand.
Step 5
Knead the dough well. It should be slightly elastic, tender, and a bit sticky. Don’t make it too stiff, or it will turn rubbery. Cover the dough with a towel or plastic wrap so it doesn’t dry out, and let it rest so the gluten relaxes and it’s easier to work with.
Step 6
Any filling works, but it shouldn’t be too runny or it may leak during frying. I used thick apricot jam.
Step 7
Divide the dough into 10 pieces and roll into balls. Place them on a floured surface. Shape the pies: grease your hands with oil or dust lightly with flour, but don’t overdo it - excess flour can burn while frying. Roll each piece into a circle about 0.3-0.5 cm thick (about 1/8-3/16 inch). Place filling on one half, leaving a border for sealing. Use as much filling as you like.
Step 8
Cover the filling with the other half of the dough and pinch the edges closed all the way around.
Step 9
For frying, pour enough oil into the pan so the pies are half-submerged. Heat the oil over medium heat. To reduce splattering, you can add a pinch of salt to the oil - it absorbs moisture if any is present. Fry on both sides until golden brown. Transfer the cooked pies to a plate lined with paper towels to remove excess oil.
Author note
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