Tourtière (French Canadian Meat Pie)

Ingredients

• cup sall-purpose flour
• sticksunsalted butter, slice d, frozen
• teaspoon salt
• tablespoon sice-cold water, or as needed
• teaspoon sdistilled white vinegar
• teaspoon ssalt
• teaspoon ground black pepper
• teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground mustard
• 1/8 teaspoon ground clove s
• pinch cayenne pepper
• large russet potato, peeled, quart ered
• teaspoon salt, more as needed
• tablespoon butter
• large onion, finely chopped
• 1/2 cup finely diced celery
• clove sgarlic, crushed
• pound ground pork
• pound ground beef
• cup potato cooking water, plus more as needed
• large egg
• tablespoon water

Instructions

1. Add flour, butter, and salt to the bowl of a food processor. Pulse until butter is pea sized, about 30 seconds. Stir water and vinegar together in a small bowl; drizzle over flour mixture. Pulse until mixture is crumbly, but holds together when pinched, about 10 seconds. Drizzle in more cold water a little at a time if dough is too dry. Dotdash Meredith Food Studios
2. Transfer mixture to a work surface; form a ball, then flatten into a disc. Wrap in plastic; refrigerate for 1 hour. Dotdash Meredith Food Studios
3. Mix salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl for the spice blend; set aside. Dotdash Meredith Food Studios
4. Add potato and 1 teaspoon salt to a medium saucepan; cover with cold water. Bring to a boil over medium high heat. Reduce heat to low; simmer until tender, 10 to 15 minutes. Transfer potato to a large bowl with a slotted spoon; mash until smooth (reserve cooking water); set aside. Dotdash Meredith Food Studios
5. Melt butter in a large skillet over medium heat. Add onion and a pinch of salt. Cook until onions are golden, 10 to 15 minutes. Add celery, garlic, and spice blend to the skillet; stir until well combined, about 30 seconds. Dotdash Meredith Food Studios
6. Add pork, beef, and about 3/4 cup of reserved cooking water to the skillet for filling. Cook, stirring occasionally, until meat is brown, and most of the liquid has evaporated, about 45 minutes. Stir in potato, turn off the heat, and let cool. Dotdash Meredith Food Studios
7. Preheat the oven to 375 degrees F (190 degrees C).
8. Divide dough into 2 pieces, 1 slightly larger than the other. Roll larger piece into a 12 inch circle on a lightly floured work surface. Place in a 9 inch, deep dish pie plate. Roll remaining dough into an 11 inch circle; set aside. Dotdash Meredith Food Studios
9. Fill bottom crust evenly with meat mixture; whisk egg and water together in a small bowl for egg wash. Brush egg wash over edges of crust. Cover with top crust; press lightly around edges to seal. Trim excess dough; crimp edges. Cut small slits in top crust for steam to escape. Brush surface of pie with egg wash. Sharyl
10. Bake in the preheated oven until crust is deep golden, about 1 hour. Let cool to almost room temperature before serving. Chef John