Best Tourtiere Recipe (2024)


This Best Tourtiere Recipe also know as Tourtiere de Maman is a Canadian meat pie that is spiced. And is the perfect recipe to accompany your holiday festivities.

Looking for another festive dish? Then your gonna want to try my Baked Holiday Ham dish or my Beef Mushroom Wellington or even myRecette Sheppard’s Pie.

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Gather your friends and family to enjoy a stress-free comfort meal, with my French Canadian Tourtière


Tourtiere originated from Quebec from as early as 1600.

And is traditional served during the Christmas holidays.


Yes, French Canadian.

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Nothing beats this pie on the table on Christmas day, well next to some mashed potatoes and gravy of course. Or my popularShredded Brussel Sprouts recipe!

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Tourtiere spices

  • 1 tbsp Savory
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Sage
  • 1 tsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Season with salt and pepper

Note: not everyone likes Cinnamon in there meat pies, so to each there own.

How To Make Canadian Tourtière

  • Start with apyrex baking dish that is 9.5 x 1.6 deep.
  • Then make the butter crust (see recipe card)
  • And the pie filling
  • Stuff the Tourtière and bake at 375 f for 45 minutes till golden brown.


Yes, as long as the meat that was used was fresh not frozen to begin with.

So how do I know how to make a traditional Tourtière you may be asking?

Well, I am Canadian, but not Acadian. And have strong French roots on one side of my family.

What is Acadian you may be asking? Acadian peoples originate from eastern Canada.

They actually are the ones who created this recipe to begin with. Then the French out there ran with it and it is now known as a French Canadian or Acadian dish.

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This particular recipe for my best Tourtière Pie has been past down from my Great Grandma who was 100% French Canadian. And her ancestors are all from Newfoundland and Labrador territories.

I have been gifted with her original recipe which was hand written by her a few decades ago.

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And, so I had to share it all with you here.

Growing up Canadian, I was influenced by many cultural groups and thus foods so it wasn’t like I stuck to just one type of food then or now.

However I’ve appreciated all that was taught to me along the way.

One fond memory I do have is that of my great grandma and grandma both in the kitchen together making Tourtièreright before Christmas.

I must have been somewhere from 5-10 years old then. And I never knew how precious that memory would be for me as my great grandmother past shortly after.

I also remember enjoying this dish during Christmas dinner over the years as my aunts always carried the tradition of making it.

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One pie typically serves 8-10.

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Over the years this recipe has been changed across the generations and each family does prepare it somewhat differently. In eastern Canada, most people there use pork or even rabbit in this pie.

Oh and be sure to serve this CANADIAN TOURTIÈRE with a dollop of Ketchup. The kids will love that addition too.

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PS: don’t skip on the potatoes they really help to hold the pie together. I hope you give it a try this holidays season and let me know what you think.

Could you serve a traditional French Canadian meat pie this Christmas? Could your family like it more than the more traditional Turkey? I would love to know.

Wishing you and yours a Merry Christmas!

Let it Snow, Let it Snow, Let it Snow!


Whites, sparkling or reds all go with them a tourtière pie.

Note: You can freeze this ahead of time, and bring it to any gathering to bake fresh.


Cranberry Sauce with Orange Juice

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Beef and Mushroom Wellington

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Instant Pot Garlic Mashed Potatoes

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Be sure to try these tasty recipes below!

  1. Pork Chops with maple syrup and apples
  2. Maple Bourbon Glaze Ham
  3. Brussel Sprouts with bacon
  4. Turkey Pot Pies
  5. Creamy Cheese Mashed Potatoes
  6. Honey Mustard Brussel Sprouts
  7. Shredded Brussel Sprouts with Bacon and Balsamic
  8. Canadian Maple Butter
  9. Instant Pot Honey Glazed Carrots

I am so thrilled you are reading one of my recipes,if you made this, I want to see! FollowCanadian Cooking AdventuresInstagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and#canadiancookingadventures.

Stay connected and follow along onFacebook,Pinterest,andInstagramfor all of my latest recipes!

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Yield: 8

Cook Time: 1 hour

Total Time: 1 hour

A Canadian Classic



  • 2 1/2 cups All purpose flour
  • 1 cup Cold water
  • 1 cup Butter
  • 1 tsp Salt


  • 1 tbsp Savory
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Sage
  • 1 tsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Season with salt and pepper


  • 1 pd Organic Ground Beef
  • 1 pd Organic Ground Pork
  • 2 medium Potatoes
  • 1 Onion
  • 1 cup Beef stock
  • 5 cloves Garlic
  • 2 Eggs


Butter Crust - 2cupsunbleached all purpose flour, 1/2teaspoonkosher salt, 2/3cupbutter or lard, 6-7tablespoonscold water.

  1. Combine everything together in a large bowl. Then cut the butter or lard until the mixture is crumbly. Add water and blend just until dough comes together nicely.
  2. Shape into a ball, wrap and chill in the refrigerator.
  3. Once the filling has been made, roll out the dough and place into the baking dish.


  1. In a large pot of boiling water, add 2 medium sized potatoes with the skin on and boil till fork tender, remove from heat and soak in cold water and remove the skin easily that way. Then in a large frying pan place a little bit of cooking oil then your onion, and garlic, saute till fragrant.
  2. Add in your ground hamburger and pork along with seasonings and saute for 3 minutes. Then add in your beef stock and scrape down the sides to mix all the flavors together. Simmer on medium - low heat till the liquid has evaporated, roughly 30 minutes.
  3. Using a grater, grate your potatoes into the mixture, remove from heat and set aside to cool down for one hour.
  4. Meanwhile prepare your crust according to the above directions. Once it's been chilled for one hour remove the crust and place on a lightly floured surface and divide it in half.
  5. Roll each half out to form a large circle shape, one will be for the bottom of the crust the other for the top.
  6. Place your bottom half gently over your pie plate and ladle in your filling, fill to the top and press down with a ladle till compact.
  7. Now create your egg wash, simply beat two eggs in a bowl.
  8. With some egg wash, brush the outside of the oval crust to ensure that the lid sticks together during cooking.
  9. Next put the pie crust overtop and using kitchen scissors, cut around the outside edges to remove the excess dough and with your fingers pinch all around the crust to ensure its closed. Finish by brushing the entire top of the pie with remaining egg wash and with a knife make two cuts along the top to allow for ventilation while cooking.
  10. Bake at 375 f for 45 minutes till golden brown.
  11. Serve with Ketchup and enjoy!
Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 461Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 121mgSodium: 870mgCarbohydrates: 42gFiber: 3gSugar: 1gProtein: 12g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Best Tourtiere Recipe (2024)


What is the difference between a meat pie and a tourtière? ›

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.

What was the original meat in tourtière? ›

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.

What is an interesting fact about tourtière? ›

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.

What makes meat pie hard after baking? ›

Without seeing the recipe or your procedure that's very hard to know. The best suggestions start with overworking the dough, too little fat and/or too much moisture. Also, since you wrote thick, that suggests not rolling thin enough. Chewy will follow thick in a poorly made pie dough.

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.

What is traditionally served with tourtière? ›

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.

What does tourtière mean in English? ›

Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices.

What is another name for a tourtière? ›

(Acadians living in the Maritimes call their version of tourtière by its common name, pâté à viande.) Several recipes for tourtière were printed in La Cuisinière canadienne (1840), likely the first French-language cookbook published in Canada.

What is the difference between a tourtière and a tourtière du Lac St Jean? ›

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.

How long is tourtière good for? ›

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.

What is the oldest pie in the world? ›

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.

How old is tourtière? ›

Historical records of Quebec tourtière, which was likely named for the copper and tin pans the pies are baked in, date back to the 17th century. But hearty pies of the sort have been around for as long as humans have thought to combine pastry with meat.

What does vinegar do in meatpie? ›

soft and succulent) The secret is vinegar and egg yolk. makes the dough more malleable. finish (very important).

Why do we add baking powder to meat pie? ›

Pastry chefs like Nick Malgieri say that a little bit of baking powder helps the crust fill the pie pan when baking and prevents the crust from sliding down the sides of the pan.

What do the British call a meat pie? ›

"cottage pie" if it is made with beef. If it is made with. lamb it is usually called "shepherd's pie" (because a. shepherd looks after sheep).

What is la tourtière? ›

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.

What is a meat pie called in America? ›

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

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