French Canadian Tourtière Spiced Meat Pie in Flaky Crust

Quick Recipe Version (TL;DR)

• Yield: 1 (9-inch) double-crust pie (8 servings)
• Prep Time: 35 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 15 minutes (includes chilling and cooling)

Quick Ingredients

• 2 1/2 cups (320 g) all-purpose flour
• 1 tsp kosher salt (for crust) + 1 1/4 tsp kosher salt (for filling)
• 1 cup (226 g) unsalted butter, very cold, cubed
• 6–8 tbsp ice water
• 1 tsp apple cider vinegar (optional but helpful)
• 1 tbsp unsalted butter (for filling)
• 1 tbsp neutral oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb (454 g) ground pork
• 1/2 lb (227 g) ground beef (or veal)
• 1 medium russet potato (about 8 oz / 225 g), peeled and finely grated
• 1 cup (240 ml) low-sodium chicken or beef broth
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional)
• 1 large egg + 1 tbsp water (egg wash)

Do This

• 1. Make dough: cut cold butter into flour + salt, add ice water, form 2 disks, chill 30 minutes.
• 2. Cook filling: sauté onion/garlic, brown meats, add spices, broth, and grated potato; simmer until thick, then cool.
• 3. Roll crusts: line a 9-inch pie plate with bottom crust.
• 4. Fill and seal: add cooled filling, top with second crust, crimp, cut vents; brush with egg wash.
• 5. Bake: 400°F (204°C) for 15 minutes, then 350°F (177°C) for 35–45 minutes until deep golden.
• 6. Rest 20 minutes before slicing (sets the filling).

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Why You’ll Love This Recipe

• Warm holiday-style spices (cinnamon, clove, and allspice) make the whole kitchen smell amazing.
• The grated potato thickens the filling naturally, so slices hold together neatly.
• A flaky, buttery double crust gives you that classic, deeply comforting tourtière experience.
• It’s make-ahead friendly and tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 2 cloves garlic, 1 medium russet potato, fresh parsley (optional)
• Meat: 1 lb ground pork, 1/2 lb ground beef (or veal)
• Dairy: unsalted butter, 1 large egg
• Pantry: all-purpose flour, kosher salt, black pepper, neutral oil, chicken or beef broth, dried thyme, ground sage, ground cinnamon, ground allspice, ground cloves, ground nutmeg, apple cider vinegar (optional)

Full Ingredients

All-Butter Pie Crust (Double Crust)

• 2 1/2 cups (320 g) all-purpose flour
• 1 tsp kosher salt
• 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 6 tbsp ice water, plus up to 2 tbsp more as needed
• 1 tsp apple cider vinegar (optional; helps tenderness and browning)
• Extra flour, for rolling

Tourtière Filling

• 1 tbsp unsalted butter
• 1 tbsp neutral oil (canola, grapeseed, or avocado)
• 1 large yellow onion, finely diced (about 2 cups / 300 g)
• 2 cloves garlic, minced
• 1 lb (454 g) ground pork
• 1/2 lb (227 g) ground beef (or ground veal)
• 1 medium russet potato (about 8 oz / 225 g), peeled and finely grated on the small holes of a box grater
• 1 cup (240 ml) low-sodium chicken broth or beef broth
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 2 tbsp chopped fresh parsley (optional)

Egg Wash

• 1 large egg
• 1 tbsp water
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Make and chill the pie dough

In a large bowl, whisk together the flour and kosher salt. Add the cold butter cubes and toss to coat in flour.

Using a pastry cutter (or your fingertips), cut the butter into the flour until you have a mix of pieces: some the size of peas, some a bit larger (those larger bits help make the crust flaky).

Drizzle in 6 tbsp ice water and the vinegar (if using). Stir with a fork until the dough starts clumping. If it looks dry and won’t hold together when pinched, add 1–2 tbsp more ice water, 1 tbsp at a time.

Turn the dough onto a lightly floured counter and gently bring it together (do not knead). Divide into 2 equal portions, flatten into disks, wrap tightly, and refrigerate for 30 minutes.

Step 2: Cook the onion and garlic until sweet and soft

In a large skillet or Dutch oven over medium heat, melt the butter with the oil. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, 8–10 minutes.

Add the minced garlic and cook until fragrant, 30–60 seconds.

Step 3: Brown the meats and bloom the spices

Add the ground pork and ground beef to the pan. Cook, breaking up the meat with a wooden spoon, until no longer pink and lightly browned, 8–10 minutes.

Sprinkle in the salt, black pepper, thyme, sage, cinnamon, allspice, cloves, and nutmeg. Stir for 30 seconds so the spices toast slightly in the fat (this deepens the flavor and makes the pie extra aromatic).

Step 4: Thicken the filling with broth and grated potato

Pour in the broth and stir, scraping up any browned bits from the bottom of the pan. Add the finely grated potato and stir well (the potato should disappear into the mixture).

Reduce heat to medium-low and simmer, stirring every few minutes, until the mixture thickens and looks scoopable rather than soupy, 12–15 minutes. If it ever looks dry, add 1–2 tbsp water or broth; if it looks too wet, simmer a few minutes longer.

Stir in parsley (if using). Transfer filling to a shallow bowl and cool until no longer steaming, 20–30 minutes. For faster cooling, spread it out on a rimmed sheet pan.

Step 5: Roll the crust and line the pie plate

Preheat the oven to 400°F (204°C). Place a rack in the lower-middle position.

On a lightly floured surface, roll one dough disk into a 12-inch circle (about 1/8-inch thick). Gently lift it into a 9-inch pie plate, letting excess hang over the edge. Chill the lined pie plate in the refrigerator while you roll the top crust.

Roll the second disk into another 12-inch circle. Keep it on the counter (or slide onto a baking sheet and refrigerate) while you fill the pie.

Step 6: Fill, top, crimp, and vent

Spoon the cooled meat filling into the bottom crust and level it gently. Avoid packing it down hard; just smooth the top.

Lay the top crust over the filling. Trim both crusts to leave about 1 inch overhang. Fold the overhang under itself and crimp firmly (with fingers or a fork) to seal.

Cut 5–6 small vents in the top crust to let steam escape.

Step 7: Egg wash and bake until deeply golden

In a small bowl, whisk together the egg, water, and pinch of salt. Brush a thin, even layer over the top crust (avoid pooling at the crimp, which can “glue” layers and reduce flakiness).

Place the pie on a rimmed baking sheet (for easy handling and to catch any drips). Bake at 400°F (204°C) for 15 minutes, then reduce the oven to 350°F (177°C) and bake for 35–45 minutes, until the crust is a deep golden brown and you can see bubbling through the vents.

If the edges brown too fast, cover just the rim with foil for the last 15–20 minutes.

Step 8: Cool so slices hold together

Let the tourtière cool on a rack for 20 minutes before slicing. This short rest time helps the filling set so you get cleaner wedges.

Serve warm. Classic pairings include ketchup, chili sauce, mustard, or a simple green salad.

Pro Tips

• Cool the filling completely before assembling. Warm filling can melt the butter in the crust and make it bake up less flaky.
• Grate the potato finely. Fine shreds disappear into the filling and thicken it evenly; larger pieces can stay crunchy.
• Go for “scoopable” filling. If it’s watery in the pan, it will be runny in the pie. Simmer until thick and glossy.
• For the flakiest crust, keep everything cold. If your dough starts feeling soft while rolling, chill it for 10 minutes and continue.
• Deep golden crust equals best flavor. Don’t pull it too early; the crust should be richly browned, not pale.

Variations

• All pork tourtière: Use 1 1/2 lb (680 g) ground pork and omit the beef.
• Game meat version: Replace the beef with 1/2 lb (227 g) ground venison; add 1 extra tbsp butter to the pan for richness.
• Herby twist: Add 1 tsp dried savory (or increase thyme to 1 1/2 tsp) for a more herbal, traditional profile.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet at 350°F (177°C) for 12–15 minutes (or until hot).

Freeze (baked): Wrap the cooled pie tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F (177°C) for 25–35 minutes.

Make ahead (unbaked): Assemble the pie, then refrigerate up to 24 hours before baking. Bake straight from the fridge (you may need an extra 5–10 minutes).

Nutrition (per serving)

Approximate, based on 8 servings: 520 calories, 34 g fat, 30 g carbohydrates, 22 g protein, 720 mg sodium.