Tourtière

1. 1

   Step 1

   • a.Prepare the Pie Crust
   • b.In a large bowl, whisk together the 2.5 cups of flour and 1 tsp of salt.
   • c.Using a pastry blender or your fingertips, cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
   • d.Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to form a ball. Do not overwork the dough.
   • e.Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
2. 2

   Step 2

   • a.Cook the Savory Filling
   • b.Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
   • c.Add the minced garlic and cook for 1 minute more until fragrant.
   • d.Add the ground pork and ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned all over, about 8-10 minutes. Drain off any excess fat.
   • e.Stir in the grated potato, chicken broth, cinnamon, nutmeg, cloves, thyme, 1 tsp salt, and black pepper. Bring the mixture to a simmer.
   • f.Reduce the heat to low, and let it gently simmer, uncovered, for 20-25 minutes, stirring occasionally. The liquid should be mostly absorbed and the mixture should be thick and moist.
   • g.Remove from the heat and let the filling cool completely to room temperature. This is crucial to prevent a soggy bottom crust.
3. 3

   Step 3

   • a.Assemble the Tourtière
   • b.Preheat your oven to 400°F (200°C). Place a rack in the lower third of the oven.
   • c.On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
   • d.Spoon the completely cooled meat filling into the pie shell and spread it evenly.
   • e.Roll out the second disk of dough into an 11-inch circle. Drape it over the filling.
   • f.Trim the excess dough from both layers, leaving a 1-inch overhang. Fold the top crust edge under the bottom crust edge and press to seal. Crimp the edges decoratively using your fingers or a fork.
   • g.Cut 4-5 slits in the top crust to allow steam to escape during baking.
   • h.In a small bowl, whisk the egg with 1 tablespoon of water. Brush this egg wash evenly over the top crust.
4. 4

   Step 4

   • a.Bake the Pie
   • b.Place the assembled pie on a baking sheet to catch any potential drips.
   • c.Bake at 400°F (200°C) for 15 minutes.
   • d.Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is a deep golden brown and the filling is bubbly.
   • e.Remove the pie from the oven and let it rest on a wire rack for at least 20-30 minutes before slicing. This allows the filling to set, making for cleaner slices.

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