Tourtières, a Canadian meat pie dish, is usually made with ground pork, warm spices, and potatoes. Wild game is often added to enhance the taste of this savory pie. Make this double-crusted meat pie for a special occasion, the holidays, or simply something different!
In a pan over medium-low heat, combine pork, onions, salt, and 2 cups of water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours.
Preheat oven 400ºF.
Stir in cinnamon and cloves. Add potatoes and beat well to combine thoroughly.
Line a pie tin with 1 crust. Spoon in pork/potato mixture. Add top crust and flute edges. Brush top with milk and prick with a fork. Bake for 30 minutes.
In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work into a cohesive dough ball.
Divide in half. Cut one dough mass in half. On a work surface dusted with flour, roll out 2 crusts. (If you’re making only one pie, freeze the second dough mass.)
Yield: 4 piecrusts