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Shortcrust (postej låg)
This is an unsweetened shortcrust that works very well for medieval meat pies
Prep Time 10 minutes
Total Time 1 hour 10 minutes
-
250
grams
wheat flour
-
150
grams
butter
-
1
egg
-
1
teaspoon
salt
-
50
milliliters
water optional
-
1
egg
mixed for the crust lid
-
Rub the butter and flour together in with your fingertips until the mixture resembles fine breadcrumbs.
-
Add eggs and water and mix it together until you have a smooth pie dough.
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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.
Source: "Mørdej uden sukker" is from "Renæssancemad" by Bi Skaarup.