Best Tourtiere Recipe (2024)

FAQs

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.

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.

It gets its name from the tourte, which is what it was originally made from.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.

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.

Weigh Down Your Pie Crust

The pie weights help hold the pastry in place so that it can't sag or slump as it bakes. For generations we've been told that dry, uncooked beans or rice make great pie weights, or we've bought ceramic pie weights or a metal pie chain.

Prick the crust all over with a fork, like you would shortbread; or cut some slashes or crosses. Make a lattice, if you like. But whatever you do, don't bake your fruit pie with a solid, sealed-down top crust: you're just asking for the that "gap in pie" result.

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.

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. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose.

In Canada, it's called tourtiere. Made with potatoes, pork, beef and spices, and wrapped in a light and flaky crust. It's fully cooked and ready to simply warm and serve for a delicious gourmet meal in minutes. Each Meat Pie weighs, 35 oz.

Tourtière is a traditional Québecois meat pie typically served around Christmastime.

What are the different types of tourtieres? ›

There are two main categories of Québécois tourtière variations: deep-dish, and shallow.

The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal.

Freshly Baked

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.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

The tourtière dates back to when Quebec was a French settlement, with the most popular version originating in the Saguenay Lac-St-Jean region. Tourtière is a derivative of cipaille, a traditionally British dish known as “Sea Pie,” which has its first mention in the 1796 The First American Cookbook by Amelia Simmons.

When dough doesn't have enough water, or if it's not properly hydrated (more on that below), it will feel and look dry and be prone to cracking.

Well, it's no coincidence, Southern Living says, because custard-based pies are more prone to splitting due to the fact that custard is made primarily with eggs. During the baking process, the proteins that make up the eggs tighten, allowing the filling to firm up.

Any number of things can contribute to a slumping crust. Maybe your recipe uses an extra-high amount of shortening or butter, or you rolled the crust too vigorously, or you didn't let it rest and chill before baking. Perhaps you used the wrong size pan, or not enough filling.

Why Is My Pie Dough Cracking? If you are using a frozen pie dough, it is cracking because it isn't thawed out enough. It needs about 90 minutes on the counter at room temperature before it is ready to be unrolled. If your homemade pie dough is cracking it is because the dough is too cold or too dry.