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Shortcrust (postej låg)

This is an unsweetened shortcrust that works very well for medieval meat pies
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


  • 250 grams wheat flour
  • 150 grams butter
  • 1 egg
  • 1 teaspoon salt
  • 50 milliliters water optional
  • 1 egg mixed for the crust lid


  1. Rub the butter and flour together in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Add eggs and water and mix it together until you have a smooth pie dough.
  3. Add it to a plastic bag and let it rest for an hour in the fridge, before you use it. The resting is important, or the texture will be off.

Recipe Notes

Source: "Mørdej uden sukker" is from "Renæssancemad" by Bi Skaarup.