tourtiere (french meat pie)

Name: Tourtiere (French Meat Pie)
Yield: 8
Ingredients: 2 pound(s) ground pork; 1 medium onion, finely chopped; 1 teaspoon(s) kosher salt; 2 cup(s) water; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ground cloves; 3 cup(s) mashed potatoes; - double pie crust; 1 tablespoon(s) milk; ## PIE CRUST; 4 cup(s) all purpose flour, plus extra for work surface; 2 teaspoon(s) kosher salt; 1 3/4 cup(s) shortening; 1 large egg, slightly beaten; 1 tablespoon(s) vinegar; 1/2 cup(s) ice water

(1 RATING)

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Marsha Gardner

Florala, AL

Updated on Oct 13, 2012

My husband's cousin who is married to a Canadian made this pie and brought it to a family reunion years ago. Always looking for food that can be either eaten from the hand or requires only a fork, I started making it for our group that tailgates together and it is a huge hit and I am asked for the recipe all the time. The biggest compliment you can get when you cook for someone.

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yield 8-10 serving(s)

Ingredients

2 pounds ground pork
1 medium onion, finely chopped
1 teaspoon kosher salt
2 cups water
1 teaspoon cinnamon
1 teaspoon ground cloves
3 cups mashed potatoes
- double pie crust
1 tablespoon milk
PIE CRUST
4 cups all purpose flour, plus extra for work surface
2 teaspoons kosher salt
1 3/4 cups shortening
1 large egg, slightly beaten
1 tablespoon vinegar
1/2 cup ice water

How To Make tourtiere (french meat pie)

Step 1

Heat oven to 400-degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.

Step 2

PIECRUST: In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies
Step 3

The crust recipe works out well for me because I usually make 2 pies. When I am only making one pie I line disposable pie tins with crust and freeze. When frozen I slip in zip lock bags and place back in freezer for a quick and easy pie crust.
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