TOURTIERE (FRENCH CANADIAN PORK PIE)

To make the pie dough, mix the flour and salt in a large bowl.

Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and water together in a separate bowl.

Using a fork, add the egg mixture to the flour mixture and combine until it begins to come together as a cohesive dough.  Turn the dough onto a lightly floured countertop and push it together to form a solid disc with your hands.  You may have to knead a couple of times.  Cut the dough into 2 equal pieces and form a disc with each.  Wrap in plastic wrap and press each into a disc about ½” thick and chill for at least 1 hour.

Note – you can also make the dough in a food processor.  Just drizzle wet ingredients into the dry ingredients, pulsing until a dough forms.

To make the filling, place the chopped potatoes and water in a large saucepan and bring to a boil.  Cook for 8-10 minutes until the potatoes are fork tender. Drain, reserving the cooking liquid.  Set aside.

Cook the pork in a large deep skillet over medium high heat, breaking it up with a spatula into small pieces.  When the pork is cooked through, drain any excess fat that has developed from the pan.  Add the onions and garlic to the pan and cook, stirring frequently, until the onions are soft and fragrant.  Add all of the spices and the mustard to the pan and cook stirring until everything is well incorporated.

Add the potatoes, beef broth and 1 ½ cups of the reserved potato water to the pan and cook, stirring occasionally, until most of the moisture is absorbed, about 8-10 minutes.   The filling should be moist but not ‘wet’.  Remove from heat and let the filling cool for 30 minutes.

Preheat oven to 400 degrees.

Roll each of the pie dough disks into a 12” round on a lightly floured countertop.  Place one of the rounds into the bottom of a 9” pie plate and evenly fill the crust with the cooled filling.  Place the other dough round on top and crimp the edges to form a fluted crusted.

Combine the egg yolk with 2 teaspoons of water and brush the egg wash all over the top of the pie.  Cut a few vents in the top of the dough.  Bake for 40-45 minutes until the crust is golden brown.  Let set for 10 minutes.  Cut into slices.