What is the best meat ratio for tourtière?

A common ratio is 1:1 pork to beef. You can use 60% pork and 40% beef for a richer flavor. Veal or game can be added for traditional variations.

Can I use store-bought pie crust for Chef John's French Meat Pie (Tourtière)?

Yes. Store-bought crust saves time and works well. Use a high-quality refrigerated pie crust for the best texture.

Freeze wrapped tourtière for up to 3 months. Thaw in the refrigerator before reheating or baking.

A hearty, spiced meat pie from French-Canadian roots, delivering comforting flavors and a flaky crust.

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Mix flour and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until it forms a ball. Refrigerate for 4 hours or overnight.
Boil potatoes in a large pot until tender, drain, and mash.
Cook ground pork and beef in a skillet until browned. Add onion and cook until soft.
Mix in mashed potatoes, salt, pepper, cinnamon, and cloves.
Preheat oven to 425°F (220°C).
Roll out the chilled dough on a floured surface. Line a pie dish with half the dough, fill with meat mixture, and cover with the second half of the dough. Seal and cut slits in the top.
Brush with beaten egg.
Bake in the preheated oven for about 45 minutes or until golden brown.
Let cool for a few minutes before serving.

Ensure all ingredients are cold for flaky crust. Adjust seasonings as needed.