ID: cc6d8988...
This French Canadian meat pie is easy to make, visually impressive, and absolutely delicious! It features a savory meat filling with warm holiday spices, encased in a tender, flaky crust.
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Prepare and chill pie dough. → Sauté onions, garlic, and celery, then add spices and ground meats with potato water; cook until tender and paste-like. → Boil and mash potato, then stir into the cooled meat filling. → Roll out dough, line pie dish with bottom crust, fill with meat, top with vented crust, seal, crimp, and egg wash. → Bake at 375°F (190°C) for about 1 hour until well-browned and cool before serving.
Prepare and chill pie dough. → Sauté onions, garlic, and celery, then add spices and ground meats with potato water; cook until tender and paste-like. → Boil and mash potato, then stir into the cooled meat filling. → Roll out dough, line pie dish with bottom crust, fill with meat, top with vented crust, seal, crimp, and egg wash. → Bake at 375°F (190°C) for about 1 hour until well-browned and cool before serving.
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Cold pie dough is always much easier to work with than warm dough.
Do not overwork the pie dough in the food processor to ensure a tender, flaky crust.
Cook onions to a nice golden brown to add depth of flavor, not just until translucent.
Reserve the potato cooking water; it's used to achieve the desired paste-like texture of the meat filling.
Allow the meat filling to cool to room temperature before assembling the pie for best results.
When placing the bottom crust, adjust it down from the sides rather than stretching it across the bottom.
Make sure to create a vent in the top crust (e.g., with knife slits or a decorative cutter) to allow steam to escape during baking and prevent the pie from exploding.
Bake the pie until it is nicely browned, especially ensuring the bottom crust turns golden for optimal texture and doneness.
For the best texture and flavor, it is highly recommended to let the tourtiere cool down to room temperature or just slightly warm before serving, as hot pie may crumble.
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