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Classic French-Canadian Tourtière

A rich and savory French-Canadian tourtière made with seasoned meat, potatoes, and flaky crust—perfect for holidays, gatherings, or cozy dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 520 kcal

Ingredients
  

Pie Pastry

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup cold butter or lard, cubed
  • 6-7 tbsp ice-cold water

Meat Filling

  • 2 large Russet or Yukon Gold potatoes (about 1 lb)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 pound ground pork
  • 1 pound ground beef
  • 1/2 tsp poultry seasoning
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 large egg, beaten (for brushing the crust)

Instructions
 

1. Prepare the Pastry

  • Mix the flour and salt in a large bowl.
  • Cut in the cold butter or lard until the mixture looks crumbly.
  • Add ice water gradually, mixing until the dough just comes together.
  • Form into a disc, wrap, and chill in the refrigerator while preparing the filling.

2. Cook the Potatoes

  • Peel and cut potatoes into chunks.
  • Boil until tender, about 12 minutes.
  • Reserve 1/2 cup of the starchy potato water.
  • Drain the rest, mash the potatoes, and set aside.

3. Make the Filling

  • Heat olive oil in a skillet over medium heat.
  • Add onions and garlic; cook until softened.
  • Add ground pork and beef; cook until no longer pink. Drain excess fat.
  • Stir in poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water.
  • Simmer until the liquid evaporates.
  • Remove from heat, stir in mashed potatoes, and let cool slightly.

4. Assemble the Pie

  • Preheat oven to 400°F (205°C).
  • Divide the chilled dough in half. Roll one piece into a 12-inch circle and fit it into a 9-inch pie pan.
  • Add the filling and spread evenly.
  • Brush the edge of the pastry with beaten egg.
  • Roll out the second dough piece and place it on top.
  • Seal, crimp edges, brush with egg wash, and cut small vents.

5. Bake

  • Bake for 30–35 minutes or until golden brown.
  • Let rest for at least 10 minutes before slicing.

Notes

  • Allow the pie to cool before slicing for clean cuts.
  • Adjust seasoning to your taste—some families prefer stronger cinnamon or cloves.
  • If your crust browns quickly, cover edges with foil during baking.