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 Time10minutes
Total Time1hour10minutes
Servings1pie
Ingredients
500gramswheat flour
125gramsbutter
170milliliterswaterboiling
1teaspoonsalt
Instructions
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.
Recipe Notes
Source: "Postejdej nr. 2" printed in "Historisk Kogebog" af Else-Marie Boyhus but is originally from Haldahl's cookbook from 1883.