Quick Recipe Version (TL;DR)
Quick Ingredients
- All-butter crust: 2 1/2 cups (300 g) flour, 1 tbsp (12 g) sugar, 1 tsp fine salt, 1 cup (226 g) cold butter, 2/3 cup (160 ml) ice water, 1 tsp cider vinegar
- Meat filling: 1 lb (454 g) ground pork, 1 lb (454 g) ground beef (85% lean), 1 large onion (200 g), 2 garlic cloves, 1 medium russet potato (200 g), 3/4 cup (180 ml) low-sodium broth, 1/2 cup (50 g) breadcrumbs
- Warm spices: 1 1/4 tsp cinnamon, 3/4 tsp allspice, 1/2 tsp cloves, 1/4 tsp nutmeg, 1/2 tsp black pepper, 1 tsp dried thyme, 1 bay leaf, 2 tsp kosher salt
- Egg wash: 1 egg + 1 tbsp milk
- Cranberry relish: 12 oz (340 g) cranberries, 1/2 cup (120 ml) maple syrup, 2 tbsp (30 ml) cider vinegar, 1/2 cup (120 ml) water, zest of 1 orange + 2 tbsp juice, 1/8 tsp cinnamon, pinch salt
Do This
- 1. Make dough: cut butter into dry ingredients; add ice water + vinegar; form 2 disks and chill 45 minutes.
- 2. Par-cook potato in salted water 8–10 minutes; drain and steam-dry 5 minutes.
- 3. Cook onion in oil/butter; brown pork and beef; drain excess fat.
- 4. Add garlic, spices, salt, potato, and broth; simmer 10–12 minutes. Stir in breadcrumbs; cool 20 minutes.
- 5. Roll bottom crust, fit in 9-inch pie plate; fill with cooled meat.
- 6. Top with second crust, crimp, vent, brush with egg wash; chill 15 minutes.
- 7. Bake at 425°F (220°C) for 20 minutes, then 375°F (190°C) for 30 minutes. Simmer cranberry relish 10 minutes; rest pie 15 minutes and serve with relish.
Why You’ll Love This Recipe
- Classic French-Canadian comfort: flaky, buttery crust around warmly spiced pork and beef.
- Balanced flavor: cinnamon, cloves, and allspice meet savory onion and thyme.
- Perfect pairing: tangy maple-orange cranberry relish cuts through the richness.
- Make-ahead friendly: dough and filling can be prepped in advance for easy entertaining.
Grocery List
- Produce: 1 large yellow onion, 2 garlic cloves, 1 medium russet potato, 1 orange, 12 oz (340 g) cranberries, fresh thyme (for garnish)
- Dairy: Unsalted butter (1 cup/226 g + 1 tbsp), 1 large egg, milk (1 tbsp)
- Pantry: All-purpose flour, granulated sugar, fine sea salt, kosher salt, black pepper, ground cinnamon, ground allspice, ground cloves, ground nutmeg, dried thyme (or savory), bay leaf, olive oil, plain dry breadcrumbs, low-sodium beef or chicken broth, apple cider vinegar, pure maple syrup, water
Full Ingredients
Flaky All-Butter Pie Dough
- 2 1/2 cups (300 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine sea salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 2/3 cup (160 ml) ice water
- 1 tsp (5 ml) apple cider vinegar
Warmly Spiced Meat Filling
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion, finely chopped (about 200 g)
- 2 garlic cloves, minced
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef, 85% lean
- 1 medium russet potato, peeled and 1/4-inch dice (about 200 g)
- 3/4 cup (180 ml) low-sodium beef or chicken broth
- 1/2 cup (50 g) plain dry breadcrumbs
- 2 tsp (12 g) kosher salt
- 1 tsp dried thyme (or 1/2 tsp dried savory)
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1 bay leaf
Egg Wash
- 1 large egg
- 1 tbsp milk or cream
Tangy Cranberry Relish
- 12 oz (340 g) fresh or frozen cranberries
- 1/2 cup (120 ml) pure maple syrup
- 2 tbsp (30 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- Zest of 1 orange plus 2 tbsp (30 ml) orange juice
- 1/8 tsp ground cinnamon
- Pinch of fine sea salt
To Serve
- Fresh thyme sprigs (optional garnish)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk flour, sugar, and salt. Add the cold butter and cut it into the flour with a pastry blender or fingertips until pea-sized bits remain. Stir the vinegar into the ice water. Drizzle in the water, tossing with a fork until the dough just holds together when squeezed. Divide into two disks (one slightly larger for the bottom), wrap tightly, and chill for 45 minutes.
Step 2: Par-cook the potato
Bring a small pot of salted water to a boil. Add the diced potato and simmer until just tender, 8 to 10 minutes. Drain well, then return to the hot pot off heat to steam-dry for 5 minutes. Set aside.
Step 3: Cook aromatics and brown the meats
Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add onion and cook until translucent, 5 to 6 minutes. Stir in garlic for 30 seconds. Add ground pork and beef; cook, breaking up with a spoon, until no pink remains and lightly browned, 8 to 10 minutes. Spoon off excess fat, leaving about 1 tablespoon in the pan.
Step 4: Season, simmer, and thicken the filling
Add cinnamon, allspice, cloves, nutmeg, pepper, thyme (and savory if using), bay leaf, kosher salt, the cooked potato, and broth. Stir well and bring to a simmer. Cook, stirring occasionally, until most liquid is absorbed and the mixture is saucy but not wet, 10 to 12 minutes. Remove from heat, discard bay leaf, and stir in breadcrumbs. Let the filling cool until just warm, about 20 minutes; this prevents a soggy crust.
Step 5: Roll out the bottom crust
On a lightly floured surface, roll the larger dough disk into a 12-inch round. Fit it into a 9-inch pie plate (preferably glass or light metal), letting excess hang over the rim by about 1 inch. Refrigerate while you roll the top crust.
Step 6: Fill, top, and crimp the pie
Roll the second disk into an 11-inch round. Spoon the cooled filling into the bottom crust and level it. Place the top crust over the filling. Trim both crusts to a 1-inch overhang, fold under to seal, and crimp decoratively. Cut 4 to 6 small vents in the top. Whisk the egg and milk; brush over the top crust. Chill the assembled pie for 15 minutes to firm the fat and help the crimp hold.
Step 7: Bake until deeply golden
Place a rimmed baking sheet on the center rack and preheat to 425°F (220°C). Set the pie on the preheated sheet and bake for 20 minutes. Reduce the oven to 375°F (190°C) and continue baking until the crust is deep golden and crisp and the filling is bubbling through the vents, 30 minutes more (50 minutes total). Transfer to a rack and rest for 15 minutes before slicing.
Step 8: Simmer the cranberry relish
While the pie bakes, combine cranberries, maple syrup, cider vinegar, water, orange zest and juice, cinnamon, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until most berries burst and the mixture is glossy and jammy, 8 to 10 minutes. Cool to room temperature; it will thicken further as it cools. Serve spooned alongside warm slices of tourtière, garnished with fresh thyme if desired.
Pro Tips
- Keep everything cold: chill dough, filling, and even the pie plate. Cold fat equals maximum flake.
- Cool the filling before assembling so steam does not melt the butter in the crust.
- Bake on a preheated sheet pan to encourage a crisp bottom crust and catch drips.
- If the edges brown too quickly, tent loosely with foil during the last 15 minutes.
- For extra insurance against sogginess, brush a thin layer of beaten egg white over the bottom crust before filling.
Variations
- All-pork or game: use 2 lb pork, or substitute up to 1 lb with venison for a rustic twist.
- Classic quatre épices: replace the spice blend with 1 1/2 tsp French quatre épices (white pepper, nutmeg, cloves, cinnamon).
- Store-bought crust: use two ready-made 9-inch pie crusts to save time; still chill the assembled pie before baking.
Storage & Make-Ahead
Pie dough keeps refrigerated for up to 3 days or frozen for 2 months (thaw in the fridge overnight). Filling can be cooked and chilled up to 2 days ahead. Assemble the pie and refrigerate up to 24 hours before baking, or freeze unbaked for up to 2 months; bake from frozen at 400°F (200°C) for 70 to 80 minutes, shielding edges as needed. Leftover baked pie keeps 3 days refrigerated; reheat, covered, at 350°F (175°C) for 20 to 30 minutes. Cranberry relish keeps 1 week refrigerated.
Nutrition (per serving)
Approximate per serving with relish: 730 calories; 43 g fat; 60 g carbohydrates; 27 g protein; 4 g fiber; 780 mg sodium.
