Instructions

Pie crust: This is enough for a deep-dish, double-crust pie.
You can use a pre-made pie crust, but often these are sweetened, so I don’t recommend it.  If you can get unsweetened pastry to mix or form your own, that is the easiest option.  To make your own, use a reliable pie crust or short-crust recipe, but remember to allow the dough enough time to rest in a ball before rolling out.  I suggest doing this the day before, then wrapping the dough in plastic wrap and letting it sit in the fridge overnight.  Take it out 1 hr before rolling out.

Here’s a basic pastry recipe that works well with a food processor & chopping blade:

• Process on pulse until coarse texture:
  • 2 C all purpose flour, 1/2 t. salt
  • 2/3 cup vegetable shortening, frozen or very cold & cut into chunks
• Process on slow speed and add slowly:
  • 1/4 to 1/3 C cold water
• Stop when the dough forms a loose ball.

Remove from processor to floured board, form into solid ball.  Wrap with plastic wrap, then place in bowl to keep shape – refrigerate for several hours or overnight.  Remove from fridge approx. 1 hr before using and rolling out.  Form 2-3 smaller balls to roll out 1/4 inch thick on floured board.  If making small individual pies, cut with glass or biscuit cutter to desired sizes.  Chill prepared pie crusts until ready to fill.

Tourtiere Filling:

• In a large pot, add 2 T oil and saute:
  • 2 lbs ground meats
    • (Traditional is pork, veal and beef but we prefer this: all turkey OR turkey with veal or lean beef)
  • 1 small onion, chopped
• When browned, add:
  • 1 small potato, grated
  • 1/3 C water
  • 1/3 C white wine
  • 1 t EACH: sage, rosemary, thyme, poultry seasoning
  • 1/2 t dry mustard
  • 1/2 t EACH: salt and black pepper,
• Stir well & simmer for 30 min, until most of liquid is absorbed.
  • Sprinkle with 2 T flour and stir evenly through meat mixture & continue simmering for 5 minutes
  • Taste & adjust seasoning, salt, pepper
• Set mixture aside to cool to room temperature before placing in prepared crusts.
• (Can be refrigerated at this point to make tourtiere the following day).

Preparing Tourtiere:  Preheat oven to 375F.

• Brush chilled pie crusts with egg white or beaten egg
• Fill with generous portion of meat mixture, pat down lightly to ensure solid filling with no air pockets
• Cover with top crust. Moisten edge of crust with water and crimp edges with fork to seal.
• Optional: Roll any leftover pieces of dough to form designs on top of crust.
• Cut several openings in top crust with sharp knife to allow steam to escape & avoid soggy crust.
• Brush egg wash on top crust.
• Place pie(s) on cookie sheet on middle oven rack.  Bake 30min @ 375F.  Reduce heat to 350F and bake additional 10-20 minutes, until crust is golden brown.
• Remove from oven and let cool before moving pies from cookie sheet.
• Can be served hot immediately, but best if refrigerated for a day and sliced when cold.

Good served hot or cold, with pickled beets, coleslaw or sweet & sour cabbage,  baked beans.
Small or mini portions make great appetizers!