Tourtière Recipe (French Canadian Meat Pie) – The Schmidty Wife: Traditional French Canadian Meat Pie Tourtière Recipe

My First Tourtière

I made my first tourtière with my grand-mère. I was just a girl. My job was to stir the pot. The smell of pork and onion filled her tiny kitchen. It felt like magic.

She told me this pie was for special nights. Christmas Eve, mostly. The whole family would gather. We would eat it with pickles and laughter. I still smile thinking of it.

Why We Simmer First

You might want to just brown the meat. Don’t! Simmering it in water is the secret. It makes the pork incredibly tender. It also creates a rich broth.

The bread cubes soak up that tasty broth. This makes the filling moist and holds it together. This matters because a good tourtière is hearty, not dry. Every bite should be full of flavor.

The Secret Spice

The special flavor comes from summer savory. It’s a green herb. It smells a little like thyme and mint mixed together. Doesn’t that smell amazing?

My grand-mère called it “sarriette.” She grew it in a pot by her door. *Fun fact: In some families, they say the smell of savory cooking welcomes good luck into the home.* What’s one food smell that always makes you feel at home?

Putting It All Together

Let the filling cool before you put it in the crust. A warm filling makes a soggy bottom. I learned that the hard way once! Trust me, a little patience here is important.

Don’t forget to cut vents in the top crust. They let the steam out. This keeps your beautiful crust from getting soft. Place a pan underneath to catch any drips. Your oven will thank you.

The Final Wait

When the pie is golden, take it out. Now, you must wait again! Let it rest for ten minutes. This matters so much. It lets the filling set.

Then you can slice it cleanly. The flavors also settle and get even better. It’s a lesson in delayed joy. Does your family have a special holiday dish that’s worth the wait?

More Than Just a Pie

This pie is a story on a plate. It tells of long winters and big families. It speaks of sharing what you have. That’s why this recipe matters to me.

It connects me to my history. Every time I make it, I think of her. Food can do that. It carries love forward. What recipe makes you feel connected to your family?

Ingredients:

Ingredient	Amount	Notes
course ground Pork Butt (Boston Butt)	2 pounds
yellow onion, diced	1
summer savory	1 ½ tablespoons
dried bread cubes	2 ½ cups
kosher salt	2 teaspoons
fresh cracked black pepper	¼ teaspoon
pie crusts	2

My Cozy Kitchen Tourtière

Hello, dear. Pull up a chair. Let’s talk about tourtière. It’s a French Canadian meat pie. My own Memère taught me this recipe. The smell of it baking is pure comfort. It fills the whole house with warmth. I think of snowy evenings and family laughter. We always had it on Christmas Eve. I still smile remembering that.

This isn’t a fussy dish. It’s simple, hearty food. The secret is summer savory. That herb makes it taste like home. You simmer the pork until it’s wonderfully tender. The bread cubes soak up all the good flavor. Doesn’t that sound lovely? Let me walk you through it.

Step 1: Grab your big pot. Put the pork and onion in it. Cover them with water. Now bring it to a gentle simmer. Let it bubble happily for thirty minutes. Stir it now and then. You’ll know it’s ready when the pork is cooked through. (A hard-learned tip: use a deep pot. It splashes less!)

Step 2: Turn off the heat. Time for the good stuff! Stir in the summer savory, bread, salt, and pepper. Mix it all really well. Every bite should be seasoned. Now turn the heat back to medium. Let it simmer for five more minutes. This blends all the flavors together. The filling will get nice and thick.

Step 3: Let the filling cool down. This is important. A hot filling makes a soggy crust. I use this time to roll my pastry. Press one crust into your pie plate. Once the filling is cool, spoon it in. Spread it evenly. Doesn’t that look good already?

Step 4: Place the top crust over your filling. Crimp the edges to seal it. Don’t forget to cut little slits on top! These vents let the steam out. What happens if you forget the vents? Share below! Put the pie on a baking sheet. This catches any drips. It saves you from a smoky oven.

Step 5: Bake your pie for one hour. The oven should be at 375 degrees. You’ll know it’s done when the crust is golden brown. Oh, the smell is amazing! Now, the hardest part. You must let it rest for ten minutes. This helps the filling set. Then you can slice it perfectly.

Cook Time: 1 hour 45 minutes
Total Time: About 2 hours 15 minutes
Yield: 8 servings
Category: Dinner, Holiday

Three Tasty Twists on Tradition

Recipes are made for sharing and changing. Here are some fun ideas. My grandson loves the “Game Day” version. It makes me laugh.

• The Woodland Twist: Use half pork and half ground venison or mushrooms. It tastes like a forest walk.
• The Spicy Kick: Add a pinch of cloves and allspice. A little dash of cayenne pepper warms you right up.
• Game Day Swap: Use ground turkey and sage. Serve it with a big spoon of cranberry sauce. Which one would you try first? Comment below!

Serving Your Masterpiece

A slice of tourtière is a full meal. But I love to add a little something. A simple green salad cuts the richness. Buttered peas or carrots are lovely too. For a real treat, add a spoonful of sweet chili sauce. The sweet and savory mix is perfect.

What to drink? For the grown-ups, a glass of red wine is nice. For everyone, try sparkling apple cider. Its fizz is so festive. Which would you choose tonight? Now, dig in. I hope this recipe becomes part of your story too.

Keeping Your Tourtière Cozy for Later

This pie is a wonderful make-ahead friend. Let it cool completely after baking. Then wrap it tight and pop it in the fridge. It will be happy there for three days.

For longer storage, freeze it. Wrap the whole pie or individual slices well. Use foil and plastic wrap. I once forgot to wrap a slice properly. It got a little dry, which made me sad.

To reheat, thaw it in the fridge if frozen. Warm slices in the oven at 350°F. This keeps the crust crisp. A microwave can make the crust soft.

Batch cooking this pie saves busy weeknights. Making two is just as easy as one. Having a homemade meal ready matters. It brings comfort on a tough day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pie Problems

Is your filling too wet? The bread cubes are your secret. They soak up the extra broth. Let the mix cool fully before filling the crust. This helps it thicken perfectly.

A soggy bottom crust is no fun. I remember my first pie had a soft bottom. Now, I always bake on a sheet pan. It catches drips and gives extra heat.

If the top browns too fast, tent it with foil. Just lay a piece loosely over the pie. This lets it bake without burning. Getting these steps right builds your confidence. A well-set pie also tastes so much better. Which of these problems have you run into before?

Your Tourtière Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pie crust. Also, swap the bread cubes for gluten-free bread.

Q: How far ahead can I make it? A: You can assemble and freeze it unbaked. Bake it straight from the freezer, just add 20 minutes.

Q: What if I can’t find summer savory? A: Thyme is a good friend here. Use a little less, about one tablespoon.

Q: Can I make a smaller pie? A: Absolutely. Just cut all the ingredients in half. Use a standard pie plate.

Q: Any optional tips? A: A pinch of cloves is nice. My sister always adds it. Fun fact: This pie is a Christmas Eve tradition for many families in Quebec. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this tourtière. It is a recipe full of history and heart. Sharing these dishes keeps family stories alive.

I would be so delighted to see your creation. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.