|Pie dough ingredients:
Yield: enough dough for 1 pie shell
|All-purpose flour||3 cups|
|Lard (ex: Tenderflake) OR
vegetable shortening (ex: Crisco)
|Ice-cold water||⅓ cup|
Yield: approximately 3 tourtieres
|Ground pork||1 lb|
|Ground veal||1 lb|
|Ground beef||1 lb|
|Diced onion||½ cup|
|Chopped garlic||1 tbsp|
|Ground cloves||½ tsp|
|Celery salt||1 tsp|
For the Pie Dough:
Mix flour and lard/shortening in a stand mixer with the paddle attachment, with your hands or with a fork.
Add the water, mix on medium speed for 15 seconds, or a little longer if by hand.
Once the dough is formed, refrigerate for a minimum of 2 hours.
Remove from fridge and either roll out cold or at room temperature.
Place in rolled-out dough into a 9-inch pie shell. Prepare a second rolled-out dough for the cover of the pie. Note that the dough does not need to be baked before adding the filling.
*Note: Unlike most pie dough recipes, this one doesn’t mind being overworked. Dough can be kept in the fridge for a few days, or frozen for up to 3 months, wrapped in a plastic film or stored in a resealable plastic bag or airtight container.
For the Filling:
Put all the ingredients except the breadcrumbs in a large pot.
Bring to a simmer and cook for 30 minutes.
Remove from heat and add breadcrumbs to soak up the fat. If more fat floats to the top, add more breadcrumbs until it is completely absorbed.
Once the filling is cooled, spoon the mixture into the 9-inch pie shell and top with rolled-out dough.
Cover and bake at 375 °F (175 °C) degrees for 45 minutes or until golden brown.
Serve with home-made ketchup.