Canadian · Dinner

Tourtière

Name: Tourtière
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon kosher salt, divided; 1 cup cold unsalted butter, cubed; 6 to 8 tablespoons ice water; 1 russet potato, peeled and cubed; 1 tablespoon neutral oil; 1 pound ground pork; 1 pound ground beef; 1 large yellow onion, finely diced; 2 garlic cloves, minced; 3/4 cup low-sodium beef stock; 1 teaspoon dried savory; 1/2 teaspoon dried thyme; 1/2 teaspoon black pepper; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 bay leaf; 1 large egg; 1 tablespoon water

A golden double-crust Québécois meat pie filled with pork, beef, potato, onion, savory, and restrained warm spice, cooled before assembly for a crisp base.

About 4 hr 10 minTotal

About 2 hr 10 minActive

$$Cost

AdvancedDifficulty

Makes 8 servings

Equipment

Use a similar 9-inch metal pie plate and check dark-pan browning a little early.
Best everyday pie pan
USA Pan 9-Inch Pie Pan · 1100PE
View at Amazon
Another workable path: Use a similar 9-inch metal pie plate and check dark-pan browning a little early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe diameter and filling depth, then verified model 1100PE dimensions, material, coating care, stable product identity, and the exact Amazon destination. Kwilt has not baked with this pan.
USA Pan 9-Inch Pie Pan · 1100PE: Its exact nine-inch baking surface and 1.5-inch depth fit the catalog pies, while aluminized steel supports the crisp, evenly browned bottom crust those recipes require. Trade-off: The silicone nonstick coating calls for hand washing and nonmetal utensils; a dark, heavy pan may also brown crust faster than a disposable aluminum plate.
Another workable path: Use another sound 9-inch metal pie plate of similar depth and begin checking the exposed crust early if its finish is dark.
Sources
USA Pan 1100PE specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

2 1/4 cups all-purpose flour
1 teaspoon kosher salt, divided
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
1 russet potato, peeled and cubed
1 tablespoon neutral oil
1 pound ground pork
1 pound ground beef
1 large yellow onion, finely diced
2 garlic cloves, minced
3/4 cup low-sodium beef stock
1 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 bay leaf
1 large egg
1 tablespoon water

Instructions

Pulse 2 1/4 cups flour with 1/2 teaspoon salt and cold butter to pea-size pieces. Add ice water just until dough holds. Divide into two disks, wrap, and chill 1 hour.
Boil potato until tender, drain, and mash. Heat oil and cook pork and beef to 160°F, breaking finely; drain excess fat. Add onion and garlic until soft, then stock, savory, thyme, pepper, cinnamon, cloves, bay leaf, and remaining salt. Simmer until nearly dry, discard bay, mix in potato, and cool completely.
Heat oven to 400°F with a sheet pan on the lower rack. Roll one disk and line a . Add cold filling without packing. Roll remaining dough, cover, seal, crimp, and cut steam vents.
Beat egg with 1 tablespoon water and brush the top. Set pie on the hot sheet pan and bake 20 minutes; reduce to 375°F and bake 30 to 40 minutes until deep golden and hot through. Rest at least 30 minutes before slicing.

QuébecQuébécois cooking traditions

From the table

About this recipe

Tourtière is a Québécois meat pie associated with Christmas and Réveillon tables; fillings and seasoning vary by family and region, while the familiar double-crust version encloses finely cooked pork and other meat with warm spice.

Tourtière varies across Québec and French Canada. This is the familiar shallow minced-meat holiday pie, not the deep, long-baked cubed-meat tourtière du Lac-Saint-Jean. Pork, potato, savory, and warm spice recur, but every family’s balance differs. The Canadian roster label is broad; the recipe’s lineage is specifically Québécois. This Kwilt version follows the reviewed household adaptation: Select the widespread shallow minced-meat Québécois form and distinguish it from Lac-Saint-Jean tourtière, prioritizing dry cool filling and bottom-crust heat.

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