MEMERE ROUSSEAU'S TOURTIERE (MEAT PIE RECIPE) - NEW ENGLAND TODAY

Memere Rousseau's Tourtiere (Meat Pie Recipe) - New England Today image

Provided by @MakeItYours

Number Of Ingredients 16

2 pounds ground pork
1 medium onion, finely chopped
1 teaspoon salt
2 cups water
1 teaspoon cinnamon
1 teaspoon ground cloves (or more to taste)
3 cups mashed potatoes
Penny's Piecrust
1 tablespoon milk
PIE CRUST
4 cups flour, plus extra for work surface
2 teaspoons salt
1-3/4 cups shortening
1 large egg, lightly beaten
1 tablespoon vinegar
1/2 cup ice water

Steps:

Instructions In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Heat oven to 400 degrees. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes. Additional Notes: A previous version of this recipe called for 1 1/2 cups of mashed potatoes. We have increased the amount to make a fuller, more substantial pie.
Instructions In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies