Some pies call for a dough for the crust that isn’t really all that eatable – a salt dough that mostly serve to keep the meat moist. The recipe for this salt crust dough isn’t extremely salt and it is eatable – unlike some of the most pie crusts that is just water and rye flour.
This is perfect for wrapping around game meat when baking it.
“Tag en Potte god Vin meere eller mindre/ som du vilt haffve meget til/ bryd 6 eller 7 Æg/ tag allenist Blommerne der/ rør oc tvære dem vel udi samme Vin/ at det bliffver smuckt jæffvet; Der efter krudde det med Ingefer/ Caneelpudder/ Sucker oc Safran/ oc lidet revoen Muskate/ sette det saa sactelig til Ilden rør der ofte om/ saa bliffver det som det bør at være; Der efter skiær Semmelbrød udi smaa Tærninger/ oc lad Suppen derpaa/ oc Strø Caneelpudder der ofver”
“En artig oc meget nyttig Kogebog…” by Anne Wecker 1616 (1598)
Salt crust dough
- 400 milliliters water
- 100 grams butter
- 1 tablespoon rock salt
- 450 grams flour half rye and half wheat flour
Heat water, salt and butter in a pot. Take it off the heat when the water is boiling and the butter is melted.
Pour most the the flour into a bowl (remember to reserve a some to regulate the consistency of the dough with)
Pour in the hot butter-water into the dough and mix it together. You should be able to use your hands pretty quickly. The heat of the water gives the dough an elastic consistency pretty quickly.
Kneed the dough on the table until you are happy with it. It should be pretty firm.
The dough doesn't need to sit but can be used right away.
Source: Renæssancemad by Bi Skaarup