Tourtière (French Canadian meat pie)

This traditional meat pie, spiced with cinnamon, cloves and nutmeg, will surely be a crowd pleaser. We achieve our exceptionally flaky crust by keeping the butter straight- from-the-refrigerator cold and using a pastry blender or two forks to cut it into the flour.
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Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 1 clove garlic, minced
  • 2 ribs celery, finely diced
  • 3/4 pound ground pork
  • 3/4 pound ground beef
  • 1 Yukon Gold potato, grated
  • 1 1/2 cups beef stock
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fresh sage, chopped
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg, lightly beaten

Pie dough

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup butter, chilled and cubed
  • 8-10 tablespoons ice water


For pie dough, in large bowl, place flour, salt and sugar. Mix to combine. Add cold butter and cut in with pastry cutter until the butter is the size of small peas. Drizzle in ice-cold water, starting with 8 tablespoons. Using spatula, stir to combine. Add a few more tablespoons of water, if necessary. When the dough gathers together (it can still look a bit dry and uneven at this stage but will come together while it chills in refrigerator), form into 2 disks, wrap in plastic wrap and refrigerate for at least 1 hour.

For filling, in large skillet over medium heat, cook onion, garlic and celery in olive oil for 5 minutes. Turn heat up to high, add ground meats and brown well. Add grated potato, beef stock, spices and salt and pepper. Cook for 15 minutes over low heat until stock has been absorbed. Place into shallow dish and cool to room temperature before assembling tourtière.

Preheat oven to 375°F. To assemble, on lightly floured surface, roll out 1 disk of well-chilled dough, to cover the bottom of deep-dish pie plate with 1-inch overhang. Place in pie plate. Place cooled meat filling inside, pack tightly and smooth surface. Roll out second disk of dough on lightly floured surface. Lay over top of meat filling, seal the edges by crimping, and then trim off the excess dough. Brush the top with beaten egg. Cut vent in centre. Place on baking sheet in centre of oven and bake for 45 minutes to 1 hour until crust is golden brown. Allow to rest for 15 minutes before serving.