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Growing up and living in Quebec, every Christmas, our family would gather around the table to enjoy Tourtière, a savoury meat pie that my Mum made every holiday season. Tourtière has a special place in French-Canadian culture and my Mum made it our family’s traditions. Known for its rich blend of spices and hearty meat filling, this classic dish dates back to the 17th century, when early French settlers brought it to Quebec. Traditionally, the pie was made with local meats like pork, veal, and sometimes wild game, which gave it a truly rustic flavour profile that speaks to Canada’s culinary roots.

Tourtière pairs perfectly with a side of Sautéed Red Cabbage–butter, a bit of sugar and some Balsamic vinegar, blending savoury and slightly sweet flavours.

The Warm Spices of Tourtière

What makes Tourtière unique is the spice blend—typically a mix of cinnamon, cloves, and nutmeg. I’ve also heard tell of adding a dash of poultry seasoning. This combination adds a subtle warmth that fills the kitchen with a comforting aroma, perfect for the cold winter months. My mum’s version was peppery, savoury and delicious–balancing the sweetness of the cinnamon and the deep, earthy flavour of cloves. I added some fresh thyme to our recipe.

The Best Pie Crust for Tourtière

The pie crust is essential for a Tourtière. My Mum always made a flaky, buttery crust that complemented the filling without overpowering it. A good pie crust should hold up to the rich filling while staying light and tender and flaky.

My mum’s perfectly flaky pie crust. She always used Tenderflake lard, relying on the trusted recipe from the box. The crust was light and golden, creating the ideal base for the savory filling. If you’d like to try it yourself, here’s the Tenderflake recipe:

Tenderflake Flaky Pie Crust Recipe:

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup Tenderflake lard, chilled and cubed, (My Mum’s version would use half lard/half unsalted butter)
• 1 egg, lightly beaten
• 1 tbsp vinegar
• Cold water

Instructions:

1. In a large bowl, mix the flour and salt. Cut in the Tenderflake lard into squares and with a pastry blender or use your hands until the mixture resembles coarse crumbs.
2. In a measuring cup, combine the beaten egg and vinegar. Add enough cold water to make 1 cup of liquid. Note you will only use approx 6 tablespoons of the liquid to the dry mixture.
3. Gradually stir the liquid into the flour mixture, adding just enough to make the dough hold together. Discard the extra liquid. Divide the dough into 2 portions, shape each into a disk, and wrap individually. Chill for at least 30 minutes before rolling out.
4. My Mum rolled out her dough using her Tupperware pastry dough mat from 1965. I was so excited to find a similar one on Etsy. Mum slightly floured the surface and used the guide on the mat to roll out the correct size for her glass pie dishes.

Note: For the best results, use cold butter, handle the dough minimally, and chill it before rolling it out to ensure a perfect, flaky texture. This crust brings back memories of holiday gatherings and family meals, with a flaky, tender texture that only Tenderflake could deliver.

Traditional French-Canadian Tourtière Recipe

Here’s a classic recipe that mirrors my Mum’s holiday version:

Ingredients:

• Pie Crust: 2 rounds using the recipe above, enough for a double-crust pie.

Filling:

• 1 lb ground pork
• 1 lb ground beef
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp poultry seasoning
• 1/4 tsp pepper
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 cup water or broth
• 2 small potato, peeled, boiled, and mashed

Instructions:

1. Preheat your oven to 375°F (200°C).
2. In a skillet, brown the ground pork with onion and garlic over medium heat, stirring to break up the meat. Drain any excess fat.
3. Add salt, pepper, cinnamon, and cloves, stirring until fragrant.
4. Pour in water or Pork broth and simmer for about 10 minutes until the mixture is well combined.
5. Stir in the mashed potato, which helps bind the filling and adds a creamy texture.
6. Cool filling.
7. Roll out half of the pie dough and place it in a 9-inch pie plate. Fill with the meat mixture, then cover with the remaining dough, crimping the edges to seal.
8. Cut a few small slits in the top crust to allow steam to escape.
9. Bake for 40-45 minutes, until the crust is golden brown.

In our family, Tourtière pie always had its place alongside a serving of baked beans in tomato sauce, adding a cozy, comforting layer to our holiday meal. The slight sweetness and tanginess of the beans paired perfectly with the savoury, spiced filling of the pie. Together, the flavours created a balance that made each bite even more special, especially during the holiday season when hearty, nostalgic meals brought us all together. Whether it was with a spoonful of HP sauce or a side of baked beans, our family tradition made the holidays complete.

Heather
Little Farm Cart