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Salt crust dough

Some pies call for a dough for the crust that isn’t really all that eatable – a salt dough that mostly serve to keep the meat moist. This isn’t extremely salt and it is eatable – unlike some of the other crusts that is just water and rye flour.
Course Base recipes, Kitchen stables, Main Dish, Pie & postej
Cuisine Historical cooking, Medieval, Renaissance
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 pie crust


  • 400 milliliters water
  • 100 grams butter
  • 1 tablespoon rock salt
  • 450 grams flour half rye and half wheat flour


  1. Heat water, salt and butter in a pot. Take it off the heat when the water is boiling and the butter is melted.
  2. Pour most the the flour into a bowl (remember to reserve a some to regulate the consistency of the dough with)
  3. Pour in the hot butter-water into the dough and mix it together. You should be able to use your hands pretty quickly. The heat of the water gives the dough an elastic consistency pretty quickly.
  4. Kneed the dough on the table until you are happy with it. It should be pretty firm.
  5. The dough doesn't need to sit but can be used right away.

Recipe Notes

Source: Renæssancemad by Bi Skaarup