Old-Fashioned Tourtiere

For the Crust: Will require 4 crusts

Ingredients:
• 2 cups flour
• 1 tsp white sugar
• ¼ tsp salt
• 1 tsp baking powder
• 1 cup shortening
• 1/3 cup cold water
• 1 egg yolk
• 1 tsp. vanilla
• 1 tsp distilled white vinegar
Directions:
1. In a medium bowl, mix together flour, sugar, baking powder and salt.
2. Using a pastry cutter or two knives, cup in shortening until mixture resembles coarse meal.
3. In a separate bowl, whisk together water, egg yolk, vanilla, and vinegar.
4. Stir into flour mixture and knead dough briefly, just until smooth.
5. Cover and chill at least 15 minutes prior to rolling.
6. Roll dough to fit pie pans.
For the Filling:
Ingredients:
• 2 lb. medium ground pork
• 1 lb. extra lean ground beef
• ¼ medium onion, grated
• 1 cup water
• ½ tsp. each of salt and pepper
• ¼ tsp. each of ground allspice, nutmeg, and ground cloves
• 1 cup peeled and grated potato (uncooked)
• pie pastry
Directions:
1. In a heavy bottom pot, place meat, onion, water, salt, and pepper.
2. Bring to a boil and reduce heat to medium.
3. Cook until meat is no longer pink.
4. Add allspice, nutmeg, and cloves. Mix well and taste. Add salt to taste, if necessary.
5. Gently place pie crust in pie plates.
6. Spread half of grated potato over each pie crust.
7. Sprinkle lightly with salt.
8. Top potatoes in each pie with about ½ of meat mixture.
 9. Cover pies with remaining pastry dough.
10. Seal edges and cut vents into top pastry to allow steam to escape. Pastry can be coated
with egg wash, if desired.
11. Bake meat pies in 400 degree oven for 15 minutes.
12. Reduce heat to 350 degrees and bake for another 35 minutes.
13. If serving hot, remove from oven and let stand 5 – 10 minutes before serving.
14. If serving cold, chill pies for at least 2 hours or overnight before slicing.
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