Directions: |
Directions:The Crust:
Place the lard or shortening into a bowl, add the boiling water and stir well to melt the fat. Add the flour, baking powder and salt and mix with a spoon or electric mixer to make a smooth dough. Scrape half the dough out of the bowl onto a piece of plastic wrap, from into a disk and wrap well. Repeat with the remaining dough and refrigerate both disks while preparing the filling.
The Filling:
Put the salt, water and potatoes in a medium saucepan and bring mixture to a boil over medium heat. Boil until the potatoes are fork tender, then drain, saving the water.
In a large frying pan brown the meat, draining off any excess fat when finished. Add the onion, celery, garlic, spices and potato water to the meat. Bring to a boil, then lower the heat to a simmer. Stirring occasionally, continue simmering the mixture for 30 minutes or longer, until the liquid has evaporated and the vegetables are tender.
Mash about half of the potato chunks and add them to the meat. Gently stir in the remaining chunks of potato. Remove the mixture from the heat and let it cool to room temperature.
Assembly:
Preheat oven to 450. Take one piece of the dough out of the refrigerator, unwrap it and dust both sides with flour. Roll it out to about 1/4 inch thick. Line a 9 inch pie pan with the dough and fill it with the cooked meat mixture. Roll out the remaining dough disk and place it over the filling. Trim the excess from the dough and crimp the edges together with your fingers or fork.
Bake the pie for 15 minutes. Reduce the oven heat to 350 and bake for an additional 30 minutes, until the pie is golden brown. Let the pie cool for 15 minute or so to set up before slicing. |
Personal
Notes: |
Personal
Notes: Here is the recipe for 'Tourtiere', a French Canadian meat pie. My family has its roots in Quebec, Canada, from the late 1600's. At some point the Bluteau's moved to Troy, New York, and then into Grand Isle, Vermont. Believe it or not the family business was beaver fur trapping. This recipe is one that my mother would bake for us. She had gotten it from my grandmother. I still make it for my family. The crust is not a flaky crust but it is tender and easy to work with. It works well for this type of savory pie.
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