Tourtiere | Recipes


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Makes:8 servings



2 cups 500ml Robin Hood® All Purpose Bleached White Flour
1 tsp 5mL salt
¾ cup 175mL well-chilled Crisco® All Vegetable Shortening
4-8 tbsp 50-125mL ice cold water


2 tbsp 30mL Crisco Vegetable or Canola Oil
1 ½ lb 680g ground pork, beef or veal or a combination
1 cup 250mL potato, peeled and grated (1 medium potato)
1 cup 250mL mushrooms, thinly sliced (about 6)
1 onion, chopped
1 stalk celery, finely chopped
2 cloves garlic, chopped
2 tsp 10mL salt
1 tsp 5mL dried thyme
½ tsp 2mL pepper
Pinch nutmeg
Pinch cloves
Pinch 0 cinnamon
1 egg
2 tsp 10mL water


  1. Crust: blend flour and salt in medium mixing bowl. Cut chilled shortening into ½” (1cm) cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  2. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw from bottom of bowl to the top, distributing moisture evenly into flour. Add more water by the tablespoon (15mL) until dough is moist enough to hold together when pressed together.
  3. Divide dough in two, making one piece slightly larger than the other. Flatten into ½” (1cm) thick disks, wrap in plastic wrap. Chill for 30 minutes or up to 2 days.
  4. Filling: heat oil in a large skillet over medium-high heat. Add meat, potato, mushrooms, onion, celery and garlic. Cook, stirring frequently until meat is brown, about 10 minutes. Add spices and cook for an additional 5 minutes.
  5. Remove from heat and chill filling in refrigerator until cool, about 30 minutes. This prevents the crust from becoming soggy.
  6. Preheat oven to 425°F (220°C).
  7. Roll out larger piece of dough on a lightly floured surface and fit into a 9”(23cm) pie plate. Spoon in filling. Roll out remaining pastry and place over filling. Seal pastry edges, trim and flute edges. Cut steam vents in upper crust.
  8. Combine egg and water. Brush over top of pastry. Bake in preheated oven for 10 minutes. Reduce heat to 375°F (190°C). Bake for an additional 45-50 minutes or until pastry is golden.


  • To freeze pie unbaked, wrap well and freeze for up to one month. Defrost in refrigerator for 24 hours, then bake.

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