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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.