Pie crust (postejdej)

An unsweetened very elastic crust for making meat pies, such as my game pie and my pork and chicken pie.. You use this for the sides of the pie and a shortcrust for the lid.

  • Prep Time: 10m
  • Total Time: 1h 10m


  • 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.
  4. Add it to a plastic bag and let it rest for an hour in the fridge.

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