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.
Melt the butter in the boiling water
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).
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
Add it to a plastic bag and let it rest for an hour in the fridge.
Source: "Postejdej nr. 2" printed in "Historisk Kogebog" af Else-Marie Boyhus but is originally from Haldahl's cookbook from 1883.