Karelian Pie Recipe

Karelian Pie Recipe – Step by Step

Dough:

• 3.0 dl fine rye flour
• 1.0 dl coarse rye flour
• 1 dl wheat flour
• 2.5 dl cold water
• 1.5 tsp salt

For kneading: fine rye flour for the work surface

Rice Porridge Filling:

• 2 dl water
• 2 dl short-grain rice
• 10 dl whole milk
• 1.5 tsp salt

Making the Rice Porridge:

• Bring the water to a boil in a pot.
• Add the rice to the boiling water and cook on low heat until the water is absorbed, stirring carefully.
• Add the milk and let it simmer gently for about 1 hour.
• Season with salt and let the porridge cool for at least 30 minutes.

Making the Dough:

• In a bowl, combine cold water and salt.
• Add wheat and rye flours, mixing well first with a spatula and then kneading by hand.
• Remove the dough from the bowl and knead it on a work surface dusted with fine rye flour.
• The dough should be firm but pliable and easy to work with.

Shaping the Dough Pieces (Mykyt):

• Dust the work surface with fine rye flour.
• Divide the dough in half and form it into a long roll of even thickness.
• Cut the roll into equal-sized pieces (mykyt). The larger the pieces, the thicker the crust will be.
• Sprinkle a little flour on top and cover with plastic wrap to prevent drying.
• Repeat with the second half of the dough.

Rolling the Dough (Kakkarat):

• Generously flour the wooden work surface.
• Flatten each dough piece with your palm on the flour pile. Roll vertically with a rolling pin, fold in half, and roll again vertically to make a round shape. Ensure enough flour so the dough does not stick.
• Stack the rolled-out pieces and cover with plastic wrap to prevent drying.

Adding the Rice Porridge:

• Use minimal flour on the work surface at this stage.
• Place a dough circle (kakkara) on the surface and spoon a portion of cooled rice porridge in the center.
• Spread the porridge evenly, leaving edges free.

Crimping the Pies:

• Fold the edges of the dough over the porridge.
• Pinch the edges with your fingers, working from bottom to top, pushing slightly downward to form the characteristic Karelian pie crimping.
• Close the bottom edge with your thumbs.

Baking and Finishing:

• Grease a baking tray with butter.
• Place the pies on the tray.
• Bake in the middle of the oven at 300°C for 15–20 minutes. If your oven cannot reach 300°C, bake at 275°C for 20–25 minutes.
• Brush the pies with melted butter (voisula) after baking.

Tip:

If you have leftover dough circles, bake them at 300°C for 3–5 minutes to make rye crisps (ruislastuja). Sprinkle with salt before baking for extra flavor, then add butter after baking—they make a delicious snack with no waste.