Real Recipes From Real Home Cooks ®

tourtiere (french meat pie)

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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.

(1 rating)
yield 8 -10

Ingredients For tourtiere (french meat pie)

  • 2 lb
    ground pork
  • 1 md
    onion, finely chopped
  • 1 tsp
    kosher salt
  • 2 c
  • 1 tsp
  • 1 tsp
    ground cloves
  • 3 c
    mashed potatoes
  • double pie crust
  • 1 Tbsp
  • 4 c
    all purpose flour, plus extra for work surface
  • 2 tsp
    kosher salt
  • 1 3/4 c
  • 1 lg
    egg, slightly beaten
  • 1 Tbsp
  • 1/2 c
    ice water

How To Make tourtiere (french meat pie)

  • 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.
  • 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
  • 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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