Tourtiere (French Meat Pie)

Marsha Gardner


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 vote


2 lb
ground pork
1 medium
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 large
egg, slightly beaten
1 Tbsp
1/2 c
ice water


1Heat 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.
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
3The 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.

About this Recipe

Course/Dish: Pork, Savory Pies