Tourtière is a popular meat-filled pie enjoyed at Christmas. A French-Canadian staple, this double-crusted savory pie has many family-style variations; our recipe is made with a ground pork, warm spices, and mashed potatoes, plus a rich pastry crust that melts in your mouth. Try something different!
Note: Wild game can also be used to enhance the taste of this flavorful pie. One popular variation is 50% venison and 50% pork. (If you really want go all out, grind your own pork butt!)
Pork pie tastes great with sides such as : cranberry sauce, cornichons, pickled beets, sharp cheese, crusty bread, light salad, and pea soup.
Eat tourtière piping hot from the oven or cold from the refrigerator the next day.
In a pan over medium-low heat, combine pork, onions, salt, and 2 cups of water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours.
Preheat oven 400ºF.
Stir in cinnamon and cloves. Add potatoes and beat well to combine thoroughly.
Line a pie tin with 1 crust. Spoon in pork/potato mixture. Add top crust and flute edges. Brush top with milk and prick with a fork. Bake for 30 minutes.
Penny’s 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 into a cohesive dough ball.
Divide in half. Cut one dough mass in half. On a work surface dusted with flour, roll out 2 crusts. (If you’re making only one pie, freeze the second dough mass.)
Yield: 4 piecrusts
