TOURTIERE (FRENCH MEAT PIE)

Tourtiere (French Meat Pie) image

Provided by Marsha Gardner

Number Of Ingredients 16

2 lb ground pork
1 medium onion, finely chopped
1 tsp kosher salt
2 c water
1 tsp cinnamon
1 tsp ground cloves
3 c mashed potatoes
double pie crust
1 Tbsp milk
PIE CRUST
4 c all purpose flour, plus extra for work surface
2 tsp kosher salt
1 3/4 c shortening
1 large egg, slightly beaten
1 Tbsp vinegar
1/2 c ice water

Steps:

1. Heat oven to 400-degrees. 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. 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.
2. PIECRUST: 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
3. The crust recipe works out well for me because I usually make 2 pies. When I am only making one pie I line disposable pie tins with crust and freeze. When frozen I slip in zip lock bags and place back in freezer for a quick and easy pie crust.