Pie crust for meat pies


An unsweetened very elastic crust for making meat pies, such as my game pie and my pork and chicken pie.. You use this for the sides of the pie and a shortcrust for the lid.

Pie crust (postejdej)

An unsweetened very elastic crust for making medieval meat pies. The portion is a bit bigger than what I need for my pie tin.
Course Base recipes, Kitchen stables, Main Dish, Pie & postej
Cuisine 19th century, Historical cooking, Medieval, Renaissance
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 1 pie


  • 500 grams wheat flour
  • 125 grams butter
  • 170 milliliters water boiling
  • 1 teaspoon salt


  1. Melt the butter in the boiling water
  2. Put the flour in a bowl and mix it with the salt. Make an indentation in the little mountain of flour (like you do with pasta dough).
  3. Add in the water/butter mix, one third at a time, and mix it in with the rest, until you have a smooth pie dough. The order is important if you are using a kitchen aid
  4. Add it to a plastic bag and let it rest for an hour in the fridge.

Recipe Notes

Source: "Postejdej nr. 2" printed in "Historisk Kogebog" af Else-Marie Boyhus but is originally from Haldahl's cookbook from 1883.

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