Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch deep-dish pie)
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours (plus 15–20 minutes cooling)

Quick Ingredients

2 1/2 cups (310 g) all-purpose flour
1 tsp fine salt + 1 1/2 tsp kosher salt (divided)
1 cup (225 g) cold unsalted butter, cubed
1/2–3/4 cup (120–180 ml) ice water
2 tbsp butter + 1 tbsp oil (for sautéing)
2 large yellow onions, thinly sliced
1 1/2 lb (680 g) ground pork
3 cloves garlic, minced
1 cup (240 ml) low-sodium chicken or beef broth
2 cups (about 450 g) mashed potatoes
1 tsp dried thyme, 1 tsp dried sage
1/2 tsp black pepper, 1/4 tsp cinnamon, 1/4 tsp allspice, 1/8 tsp cloves, 1/8 tsp nutmeg
2 tbsp chopped fresh parsley (optional)
1 egg + 1 tbsp milk or cream (for egg wash)

Do This

1. Make dough: Cut butter into flour and salt, add ice water just until it comes together. Chill 1 hour.
2. Caramelize onions slowly in butter and oil over medium-low heat until deep golden, 25–30 minutes.
3. Cook pork with garlic, spices, salt, pepper, and broth until liquid is mostly absorbed.
4. Stir in caramelized onions, mashed potatoes, and parsley; taste and adjust seasoning. Cool to lukewarm.
5. Roll out bottom crust, fit into 9-inch deep-dish pie plate, add filling, and top with second crust.
6. Seal, crimp edges, cut steam vents, brush with egg wash, and chill 15 minutes.
7. Bake at 400°F (200°C) for 45–55 minutes until deep golden and bubbling. Rest 15–20 minutes before slicing.

Why You’ll Love This Recipe

Classic holiday comfort: a rich, savory Quebec-style meat pie with cozy warm spices.
Flaky, buttery double crust wrapped around a tender pork and potato filling for the ultimate cold-weather meal.
Make-ahead friendly: assemble in advance and bake from chilled (or even from frozen).
Uses simple, affordable ingredients but feels special enough for a festive centerpiece.

Grocery List

Produce: Yellow onions (2 large), garlic (3 cloves), potatoes for mashing (about 1 lb if making from scratch), fresh parsley (optional)
Dairy: Unsalted butter, milk or cream (for mashed potatoes and egg wash), 1 egg
Pantry: All-purpose flour, vegetable oil, low-sodium chicken or beef broth, salt, black pepper, dried thyme, dried sage, ground cinnamon, ground allspice, ground cloves, ground nutmeg

Full Ingredients

For the Flaky Double Crust

2 1/2 cups (310 g) all-purpose flour
1 tsp fine sea salt
1 tsp granulated sugar (optional, for browning and flavor)
1 cup (225 g) cold unsalted butter, cut into 1/2-inch cubes
1/2–3/4 cup (120–180 ml) ice water, as needed

For the Pork, Potato & Onion Filling

2 tbsp unsalted butter
1 tbsp neutral oil (such as canola or sunflower)
2 large yellow onions, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 1/2 lb (680 g) ground pork
1 1/2 tsp kosher salt (or 1 tsp fine salt), plus more to taste
1/2 tsp freshly ground black pepper
1 tsp dried thyme
1 tsp dried sage
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp freshly grated nutmeg
1 cup (240 ml) low-sodium chicken or beef broth
2 cups (about 450 g) mashed potatoes, lightly seasoned
2 tbsp chopped fresh parsley (optional, for freshness and color)

For Finishing

1 large egg
1 tbsp milk or cream
Flaky sea salt or coarse salt, for sprinkling (optional)

Note: If you do not already have mashed potatoes, start with about 1 lb (450 g) potatoes (2 medium-large russets). Peel, cube, simmer in salted water until tender, then mash with a bit of butter, milk, salt, and pepper. Cool slightly before using in the filling.

Step-by-Step Instructions

Step 1: Make the flaky pie dough

In a large bowl, whisk together the flour, salt, and sugar (if using). Add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until you have a mixture that looks mostly like coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.

Sprinkle in 1/2 cup (120 ml) of ice water, tossing the mixture with a fork. Add more water 1 tablespoon at a time, just until the dough holds together when you squeeze it in your hand. It should be slightly shaggy, not sticky or wet. Divide the dough into two unequal discs: one slightly larger (for the bottom crust) and one slightly smaller (for the top).

Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This rest helps hydrate the flour and firm up the butter, which is key to a flaky crust.

Step 2: Caramelize the onions

While the dough chills, prepare the filling. In a large heavy skillet over medium heat, melt the butter with the oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they begin to soften, about 5–7 minutes.

Reduce the heat to medium-low and continue cooking, stirring every few minutes, until the onions are deeply golden and caramelized, 20–25 minutes more. If they start to brown too quickly or stick, splash in a tablespoon of water and scrape up the browned bits. When finished, transfer the onions to a bowl and set aside.

Step 3: Cook the seasoned pork filling

In the same skillet (no need to wash it), add the ground pork over medium heat. Break it up with a wooden spoon and cook until no longer pink, about 6–8 minutes. Drain off excess fat if there is a lot, leaving a tablespoon or so in the pan for flavor.

Add the minced garlic, salt, pepper, thyme, sage, cinnamon, allspice, cloves, and nutmeg. Cook for 1–2 minutes, stirring constantly, until fragrant.

Pour in the broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until most of the liquid has reduced but the mixture is still moist, about 5–7 minutes. Take the skillet off the heat.

Step 4: Combine pork with potatoes and onions

Stir the caramelized onions into the pork mixture. Add the mashed potatoes and parsley (if using). Mix until everything is evenly combined and cohesive. The filling should be thick and hold its shape, not runny.

Taste and adjust seasoning with more salt and pepper if needed. Remember it should be well seasoned so the flavors shine through the pastry. Let the filling cool until just warm or room temperature before assembling the pie. This prevents the butter in the crust from melting too early.

Step 5: Roll out the bottom crust and fill the pie

Preheat your oven to 400°F (200°C) with a rack in the lower third. If you have a baking sheet or pizza stone, place it in the oven to preheat; this helps crisp the bottom crust.

On a lightly floured surface, roll the larger disc of dough into a 12–13 inch (30–33 cm) circle, about 1/8 inch (3 mm) thick. Carefully transfer it to a 9-inch deep-dish pie plate, easing it into the corners without stretching. Let the excess dough hang over the edges.

Spoon the cooled pork and potato filling into the crust, pressing gently to eliminate air pockets and smoothing the top into an even mound.

Step 6: Add the top crust and crimp the edges

Roll the second disc of dough into an 11–12 inch (28–30 cm) circle. Lay it over the filling. Trim the excess dough from both layers, leaving about 1/2 inch (1.25 cm) overhang. Fold the top and bottom crusts together under themselves to create a thick edge, then crimp with your fingers or press with a fork to seal.

With a sharp knife, cut 4–6 slits in the top crust to allow steam to escape, or cut a small decorative center vent. In a small bowl, whisk together the egg and milk or cream. Brush the top and edges of the pie lightly but thoroughly with the egg wash. Sprinkle with flaky or coarse salt if you like a rustic, crackly finish.

Place the pie in the refrigerator to chill for 15–20 minutes while the oven finishes preheating. This extra chill helps the crust stay crisp and hold its shape.

Step 7: Bake until golden and let rest

Set the pie on the preheated baking sheet or stone (this catches any drips and helps cook the bottom crust). Bake at 400°F (200°C) for 45–55 minutes, until the crust is a deep golden brown and you can see the filling gently bubbling through the steam vents.

If the edges brown too quickly, cover them loosely with strips of foil during the last 15–20 minutes of baking. When done, remove the pie from the oven and place it on a cooling rack. Let it rest for at least 15–20 minutes before slicing. This rest time allows the juices to settle so the slices hold together beautifully.

Pro Tips

Keep everything cold for flakiness: Cold butter and well-chilled dough are the secrets to a tender, flaky crust. If your kitchen is warm, pop rolled dough into the fridge for a few minutes whenever it starts to feel soft.
Cool the filling before assembling: Warm filling can melt the butter in the pastry and lead to a dense, greasy crust. Aim for lukewarm or cooler.
Taste and adjust the filling: Before it goes into the crust, taste a spoonful of the filling. Add a pinch more salt, pepper, or spices if it tastes flat.
Use a lower rack: Baking the pie in the lower third of the oven, ideally on a hot baking sheet or stone, helps ensure a crisp, well-browned bottom crust.
Rest before slicing: It is tempting to cut in right away, but giving the tourtière time to set makes for cleaner slices and better texture.

Variations

Pork and beef blend: Replace half the ground pork with ground beef for a slightly beefier flavor while keeping the classic tourtière texture.
Root vegetable twist: Swap 1/2–1 cup of the mashed potatoes for mashed parsnips or rutabaga for an earthier, sweeter filling that still feels traditional.
Cheesy top: In the last 10 minutes of baking, sprinkle 1/2 cup grated sharp cheddar over the top crust edges for a subtle cheesy crust accent (non-traditional but delicious).

Storage & Make-Ahead

Leftover tourtière keeps well and may even taste better the next day as the flavors meld. Cool completely, then cover the pie tightly or transfer slices to an airtight container. Refrigerate for up to 4 days. Reheat slices in a 350°F (175°C) oven for 15–20 minutes until heated through and crisp, or in a skillet over low heat with a lid.

To make ahead, you can assemble the unbaked pie, wrap it tightly in plastic wrap and then foil, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time. For longer storage, freeze the unbaked pie for up to 2 months. Bake from frozen at 400°F (200°C), loosely tenting with foil if browning too quickly, and expect it to take 60–75 minutes. Always look for a deep golden crust and bubbling filling as your doneness cues.

Nutrition (per serving)

Approximate values per serving (1/8 of the pie): about 650 calories; 40 g fat; 22 g saturated fat; 45 g carbohydrates; 3 g fiber; 4 g sugar; 25 g protein; 950 mg sodium. These numbers are estimates and will vary based on specific brands and exact ingredients used.

Rustic Pork Tourtière with Potatoes and Onions