There’s nothing quite like the mouth-watering smell of tourtière or meat pie wafting through the house to get your guests excited for dinner. We’ve put together this list of tips to help you make the best possible version of this traditional dish. Its crispy crust, tender meat and flavourful filling will warm the co*ckles of your heart!
The base
Meat pie, like any pie, starts with dough! And really, when it comes to crusts, it’s no contest—homemade beats store‑bought every time. To make your own crust, you only need four things: flour, butter (or shortening), salt and cold water. That’s it! Once your dough is ready, the only thing left is the meat filling (or you can try a vegetarian option).
If you’re looking for a filling recipe that will have your guests raving, take a look at these ones featuring our meat pie seasoning: El-Ma-Mia Meat Pie and Traditional Tourtière from Saguenay–Lac-Saint-Jean. For a new spin on an old classic, how about our Meat Pie Fried Raviolis? A little birdie told us they make for show‑stopping holiday appies or sides.
The secret to good crust
Perfect pastry dough might seem like magic, but you can easily conjure it up using simple ingredients. Step one is making sure your butter is cold—you can’t get the right texture without it. The butter should be in small, pea-sized chunks and remain solid until you put it in the oven. You don’t want it to melt beforehand, which is why you should always use very cold water.
You also don’t want to overwork the dough. Before you bake it, let it rest in the fridge for at least 30 minutes. You can even prepare it the night before, wrap it in a damp towel and let it rest in the fridge until you’re ready to roll it out.
The perfect cook
You don’t have to blind bake your pie shell without the filling, but it does help give you a crispier crust. Another option is to place the pie on the lowest rack in the oven. The bottom will cook faster, the filling won’t soak into the crust, and the top can bake more slowly so it doesn’t burn.
If you want perfect, golden‑brown crust, brush the top of the crust with a beaten egg yolk before baking. Avoid the edges, though: brushing them with the yolk may cause them to burn.
Tourtière or meat pie?
There is a great deal of confusion surrounding these two terms because in some parts of Quebec, tourtière is very similar to meat pie. Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.).
In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.
Flavour is king!
Seasoning is crucial for lending tourtière and meat pie their characteristic taste. You can rely on the classics, of course (nutmeg, cinnamon, cloves and so on), but another good option is ready‑to‑use spice blends like El‑Ma‑Mia’s meat pie seasoning. Just add 15 ml (1 tbsp) to your meat pie to kick it up a notch!
For a real trip to flavour town, add some seasoning to the dough when you mix the butter into the flour. Use spices, parmesan, minced garlic, fresh herbs, anything you can think of. Get creative!
The lighter side of sides
We can all agree that meat pie and tourtière are rich enough on their own. Balance your meal out a little with some grilled vegetables or a light salad, enhanced with our seasonings for salads or potatoes. And don’t forget the fruit ketchup and pickled beets—it wouldn’t be Christmas without them!
Now that you know how to make the perfect homemade meat pie or tourtière, you can get started right away. No need to worry though, it’s as easy as pie!
FAQs
Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.
Why does my tourtière fall apart? ›
As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant. Many of the same qualities that make a great meatloaf are also applied to this meat pie.
What was the original meat in tourtière? ›
It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.
Why is my meat pie hard after baking? ›
If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There's not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don't sweat it: You'll do better next time.
What to serve with tourtière meat pie? ›
Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.
Do you cook tourtière before freezing? ›
For best results, freeze your Tourtière after assembling and before baking. When ready to enjoy, cook from frozen, brushing the top with the egg wash before putting it in the oven. Baking time will be a longer from frozen. Cooked tourtière may be frozen for 4 months or so.
How thick should I roll pie crust? ›
The dough should be 1/8" thick and 1" wider than the pie plate. Here's a pro tip on measuring the dough's thickness: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch, the Epi Test Kitchen's recommended thickness for pie dough.
How long to reheat a tourtière? ›
If your Tourtiere is already baked, please store it in the fridge. For best results, the pie should be consumed within 4 days of purchase. To warm, place on a baking sheet in a preheated oven at 350°F. Bake a 9” pie for 45 minutes, a 5” pie for 25-30 minutes, and a hand pie for 15 minutes.
What is a meat pie called in America? ›
A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.
What does tourtière mean in English? ›
tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France.
Tourtière was always on the table, and in 17-century Québec, the pie was traditionally served in a cast-iron cauldron and stuffed with cubed meats, often wild game (rabbit, pheasant, or moose). Four centuries later, the pie remains a staple dish both at réveillon and in Québécois households.
What is one thing you should not do when making pie crust? ›
Mistake to Avoid No.
Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.
How do you keep the bottom of a meat pie from getting soggy? ›
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.
What ingredient makes pies tough? ›
Tough pie crusts are typically the result of working the dough too much (again, gluten).
Why is it called mincemeat pie when there is no meat in it? ›
The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol. Mincemeat pies became a status symbol because meat and fruit were expensive.
What is la tourtière? ›
tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France.
What do Americans call meat pie? ›
A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.
What are meat pies called in England? ›
Meat pies are generally called pies, though can be called different things depending on the contents, Steak and kidney pie, meat and potato pie, Chicken and mushroom, Turkey, cheese and onion pie and so on. Sometimes the pie might reflect the gravy the filling was cooked in like Steak and Ale pie.
