Description
This traditional Quebecois Tourtière is a hearty meat pie made with ground pork, savory herbs, and bread cubes, encased in a flaky double pie crust. Slow-cooked to develop deep flavors, this comforting dish is perfect for family gatherings or festive occasions.
Ingredients
Scale
Meat Filling
- 2 pounds coarse ground Pork Butt (Boston Butt)
- 1 yellow onion, diced
- 1 ½ tablespoons summer savory
- 2 ½ cups dried bread cubes
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
Pie Crust
- 2 pie crusts (store-bought or homemade)
Instructions
- Cook the Meat and Onions: Add the coarse ground pork and diced onions to a large pot. Cover with about 2 ½ to 3 cups of water. Heat over medium-high until simmering, then reduce to medium heat. Cook, stirring occasionally, for 30 minutes to tenderize the meat and develop flavor.
- Mix in Seasonings and Bread: Turn off the heat. Stir in the summer savory, dried bread cubes, kosher salt, and fresh black pepper. Mix thoroughly. Turn heat back to medium and simmer for 5 more minutes, stirring occasionally, to meld the ingredients. Remove from heat and let cool.
- Assemble the Pie: Prepare one pie crust in a deep dish pie plate. Once the pork filling has cooled, add it evenly into the crust. Roll out the second pie crust and place over the top. Trim excess dough, seal the edges securely, and cut four steam vents into the top crust to allow steam to escape during baking.
- Bake the Tourtière: Place the pie plate on a sheet pan to catch any drips and prevent smoking in the oven. Bake in a preheated oven at 350°F (175°C) for 1 hour until the crust is golden and filling is bubbly.
- Rest and Serve: Let the tourtière rest for at least 10 minutes after baking before slicing and serving. This helps the filling set and makes for cleaner slices.
Notes
- Using pork butt provides a good balance of fat and flavor, making the filling moist and flavorful.
- Summer savory is a traditional herb used in tourtière; if unavailable, a mix of thyme and sage can be substituted.
- Resting the pie before serving improves texture and flavor integration.
- Using a sheet pan under the pie prevents oven smoke caused by dripping grease.
- Leftovers can be refrigerated and gently reheated, or frozen for later use.
