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Quebec tourtière

A traditional Canadian pie, from a homemade recipe, that's choc full of goodness.


3 c flour (all purpose wheat flour)
1 c butter (unsalted, very cold, diced)
1 t salt (for the dough, and some more for the filling)
1 t sugar
6 T water (iced water)
1 lb pork (ground meat)
1 lb beef (groun meat)
1⁄4 onion (grated)
1 c liquid (broth or water)
1⁄2 t pepper (freshly ground black pepper)
1⁄4 t nutmeg (ground)
1⁄4 t allspice (ground)
1⁄4 t clove (ground)
1 c potato (peeled and grated potato)
1 egg (optional, small, beaten, for the egg wash)


Prepare the filling

In a large skillet over medium heat, cook the ground pork and beef until browned. Drain any excess fat.

Add the onions, cooking until they are soft and translucent.

Stir in the liquid and condimentes. Check the seasoning. Bring the mixture to a simmer, then reduce the heat and cook gently for about 20 minutes, or until most of the liquid has evaporated. Set aside to cool.

Make the pastry

In a large bowl, mix the flour and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

Gradually add ice water, stirring until the dough comes together. You may not need all the water.

Divide the dough in half. On a floured surface, roll out each half to fit your pie dish. Place one sheet in the bottom of the pie dish.

Assemble and bake

Preheat your oven to 375°F.

Spoon the filling into the pastry-lined pie dish. Cover with the second sheet of dough, sealing the edges by crimping with a fork or your fingers.

Cut slits in the top crust to allow steam to escape. Mix the egg and water, then brush over the top crust for a golden finish.

Bake in the preheated oven for about 45 minutes, or until the pastry is golden brown.


Let the tourtière cool slightly before serving. 

Total time
1 hour, 20 minutes
Cooking time
Preparation time
4 servings


Quebec tourtière is traditionally enjoyed with a side of ketchup or chutney and often accompanied by pickled beets or a green salad.

If you prefer a thicker filling, stir in breadcrumbs and cook for another 5 minutes. 

You can make the pastry ahead and refrigerate it wrapped in cling film for up to 2 days. Bring it out and let it rest 15 minutes before working with it.


Vary the condiments to taste. For more flavor, add minced garlic with the onion, thyme and sage with the broth.


Canadian cuisine

meat, savory pies
challenging, baking
Canadian food recipes
Food in America