Ingredients
Pie dough ingredients:
Yield: enough dough for 1 pie shell
- All-purpose flour 3 cups
- Lard (ex: Tenderflake) OR
- vegetable shortening (ex: Crisco) 1 cup
- Ice-cold water ⅓ cup
- Salt 1 tsp
Filling Ingredients:
Yield: approximately 3 tourtieres
- Ground pork 1 lb
- Ground veal 1 lb
- Ground beef 1 lb
- Diced onion ½ cup
- Chopped garlic 1 tbsp
- Ground cloves ½ tsp
- Savory 1 tsp
- Celery salt 1 tsp
- Salt 1 tsp
- Water 1 cup
- Breadcrumbs 1+ cups
Method
For the Pie Dough:
- Mix flour and lard/shortening in a stand mixer with the paddle attachment, with your hands or with a fork.
- Add the water, mix on medium speed for 15 seconds, or a little longer if by hand.
- Once the dough is formed, refrigerate for a minimum of 2 hours.
- Remove from fridge and either roll out cold or at room temperature.
- Place in rolled-out dough into a 9-inch pie shell. Prepare a second rolled-out dough for the cover of the pie. Note that the dough does not need to be baked before adding the filling.
*Note: Unlike most pie dough recipes, this one doesn’t mind being overworked. Dough can be kept in the fridge for a few days, or frozen for up to 3 months, wrapped in a plastic film or stored in a resealable plastic bag or airtight container.
For the Filling:
- Put all the ingredients except the breadcrumbs in a large pot.
- Bring to a simmer and cook for 30 minutes.
- Remove from heat and add breadcrumbs to soak up the fat. If more fat floats to the top, add more breadcrumbs until it is completely absorbed.
Baking:
- Once the filling is cooled, spoon the mixture into the 9-inch pie shell and top with rolled-out dough.
- Cover and bake at 375 °F (175 °C) degrees for 45 minutes or until golden brown.
- Serve with home-made ketchup.
Enjoy!