French-Canadian Tourtière Meat Pie

an image of a round and square baked Tourtière Meat Pie

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A delicious Tourtière, a French-Canadian meat pie to celebrate a special occasion. Yes, this Tourtière Meat pie does take time, but so worth it.


Units Scale


  • 3 cups flour
  • 2 sticks butter, frozen and sliced
  • 1 tsp salt only if using unsalted butter
  • 7 tbsp. ice water, or as needed
  • 2 tsp distilled white vinegar

Spice blend:

  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground mustard
  • 1/8 tsp ground cloves
  • pinch cayenne pepper


  • 1 large russet potato, peeled and quartered
  • 1 tsp salt
  • 1 tbsp. butter
  • 1 large onion, finely chopped
  • pinch salt
  • 1/2 cup celery, finely diced
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup potato cooking water, more if needed

Egg wash:

  • 1 egg
  • 1 tbsp. water



  1. To make the crust, place the flour, butter, and salt (if using) in a food processor and pulse until the butter is broken down – just about 30 seconds.
  2. Mix ice water and vinegar together, then pour over the flour mixture.
  3. Pulse until it just starts to get crumbly and holds together when pressed – about 10 seconds only.
  4. If it’s too dry, drizzle in a little bit more ice water.
  5. On a work surface, press the dough together until it forms a ball.
  6. Flatten into a disc, wrap in plastic, and set aside in the fridge for an hour.

Spice Blend:

  1. To make the spice blend, simply mix all the spices together and set aside.


  1. To make the filling, start by boiling the potato with salt until tender.
  2. Keep the cooking water aside – just pull the potato out and mash it until smooth, then set it aside also.
  3. Then melt the butter in a skillet or large frying pan.
  4. Add onion and a pinch of salt and cook until golden and soft.
  5. Stir in celery, garlic, and spice blend just to coat – about 30 seconds.
  6. Add the ground meats and about ¾ cup of the reserved potato cooking water.
  7. Cook, stirring occasionally until the meat is cooked through and the liquid is almost fully evaporated.
  8. Take off the heat, stir in mashed potatoes, and set aside until fully cooled.


  1. When you’re ready to assemble and cook the pie, preheat the oven to 375°F.
  2. Divide the dough into 2 pieces, one just slightly larger than the other.
  3. Roll the larger piece out on a lightly floured surface to about a 12-inch circle.
  4. Place it in the bottom of a 9-inch-deep dish pie plate.
  5. Roll the smaller piece out to about 11 inches and set it aside.
  6. Fill the bottom crust with the meat mixture and smooth out the top.
  7. Cover with the top crust, trim the edges and crimp around the outside.
  8. Cut a vent hole in the middle.
  9. Brush with the egg wash (egg and water whisked together) and bake until golden brown – about an hour.


Tourtière is often served at room temperature or can be served warm (as we did). I’m so glad I made two – I can’t wait for the leftovers!!

Prepared, tried, and tested by Corlea from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes


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