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Quebec tourtiere

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


2 1⁄2 c flour (all purpose wheat flour)
1 c butter (unsalted, in 1/2 inch cubes and refrigerated)
1 1⁄2 t salt
1 t sugar
6 t water (iced water)
2 lb pork (ground meat)
1 lb beef (groun meat)
1⁄4 onion (grated)
1 c 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)


Combine the flour, a teaspoon of salt, and sugar in the food processor, then cube by cube add the butter while blending.

Add the ice water by the tablespoon, blending until the mixture clumps.

Knead the dough a bit and form two discs, wrapping each in cling film and refrigerate them for an hour.

Take one disc out, rest it briefly and line the sides and bottom of a pie plate with it.

Sprinkle the potato over the pie crust.

After preheating the oven to 400º F, we boil the meat, onion, water, salt and pepper until the meat loses its pink color.

We then add the rest of the spices for a few more minutes.

When the water has evaporated, we use the created filling to fill the pie, covering it with the other doughy disc.

Seal the dough's edges and cook for 15 minutes, then reducing the heat to 350º F and cooking for a further 35.

Let it rest briefly before serving.

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


Canadian cuisine

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