Rise and Pie! It’s Tourtière Time

For every family gathering, my wife is tasked with making dessert. Her go-to dessert is apple pie. It’s expected of her now. If she shows up with a cream pie or some other dessert item, I’m 100% certain her family will revolt. She brought a chocolate cake one time. The response? “We don’t eat cake.”

Every time she makes her apple pies, she’s left with enough dough for a third pie. Rather than discarding the dough or putting it in the freezer and forgetting about it, I decided to make a meat pie native to Quebec: the tourtière.

My wife brings the sweet, I’m the savoury. It’s why we work.

I used Stefano Faita’s tourtière recipe as a guide. I adapted some of the ingredients like spices and types of meat to better suit what I already had in the pantry.

For the pie crust recipe, go to  The Journey of Jordan’s How to make flaky pie crust video: delicious apple pie recipe”.

My wife really likes this recipe for her pie crust. She thought the corresponding YouTube video was a big help too.


Quebec's native son, Tourtiere.
It’s meaty. It’s flaky. It’s your new best friend this winter. Meet the Tourtiere.



1 tbsp butter

1 tbsp oil

350 g ground beef

350 g ground pork

1 cup diced onion

1 cup diced carrot

2 cups diced button mushrooms

2 chopped garlic cloves

½ shredded and peeled russet potato

1 tsp cinnamon

1 tsp nutmeg

1 tsp paprika

salt and pepper


  1. Get that pie dough done and in the fridge for at least one hour
  2. Heat a large pan on medium heat and add the oil and butter
  3. When the butter melts, add ground meats and season with salt and pepper
  4. Stir the meat and keep stirring until the meat is browned and cooked through
  5. Add onions, mushroom, carrots, garlic, spices, and grated potato
  6. Cook until the veggies are soft and the water from the vegetables has evaporated
  7. Let your filling cool completely
  8. Preheat oven to 400F
  9. Follow instructions for rolling out your dough on the pie crust recipe. Or have the baker in the family do it for you because your butcher’s hands can’t handle a delicate pie dough
  10. Spoon your filling into the pastry shell, cover it with the second pastry shell and press to seal the edges using your fingers
  11. Brush pastry with egg wash (optional)
  12. Score top of tourtière
  13. Bake tourtièrefor 15 minutes then reduce the heat to 350 F
  14. Bake for about 35 minutes or until the crust is golden brown.
  15. Cover your pie with foil if the pastry browns too quickly.
  16. Let the tourtière cool for about 10 minutes before you slice into that bad boy – but if you simply can’t wait, I understand.

Serve with steamed vegetables and mashed potatoes for a comfort food extravaganza.


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