Many French Canadians bake tourtières—meat pies—for Christmas Eve, a Christmas feast, or New Year’s. “Best Cook in Town” Penny Despres gave us this recipe, her Memere Rousseau’s. Or, don’t wait for a holiday to make it! Try something different this year.
In a medium-size saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours.
Heat oven to 400º.
Stir in spices. 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 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