Grandma's Tourtière: Classic French-Canadian Meat Pie
Grandma’s Delicious Tourtière is a traditional French-Canadian meat pie that brings warmth and nostalgia to the holiday season. This comforting dish is made with a blend of ground pork, onions, garlic, and leeks, all simmered together to create a savory filling nestled between two flaky pie crusts. Traditionally served on Christmas Eve in our family, the scent of this dish baking in the oven would fill our home as we returned from mass, setting the tone for cozy family moments. What makes this version special is the addition of leeks, bringing a subtly sweet flavor that elevates Grandma's classic recipe. For best results, freeze the pie overnight before baking at 275°F for a few hours, ensuring the flavors meld beautifully. Best enjoyed with a side of ketchup, it’s a timeless winter dish that’s sure to become a favorite tradition.
Equipment
Dutch oven or large heavy-bottomed pot
9-inch pie plate
Instant-read thermometer
Rolling pin (if using homemade crust)
Fork (for venting the top crust)
Rimmed baking sheet (to catch drips during baking)
Ingredients
1 large white onion - about 300g / 10.5oz, diced
1 large leek - about 200g, white and light green parts only, halved lengthwise, rinsed, and thinly sliced
3 cloves garlic - thinly sliced
2 pounds ground pork (minced pork) - medium ground, about 900g
1 ¼ cups water - 300ml- 2 store-bought 9-inch (23cm) pie crusts - or homemade double-crust pie dough
1–2 teaspoons salt - to taste
1–2 teaspoons ground black pepper - to taste
Instructions
- In a Dutch oven over medium heat, combine the ground pork, diced onion, sliced leek, sliced garlic, and water. Break the pork apart with a wooden spoon as it cooks. Thinly slicing the garlic rather than pressing it distributes the flavour more evenly throughout the filling.1 large white onion, 1 large leek, 3 cloves garlic, 2 pounds ground pork (minced pork), 1 1/4 cups water
- Cook over medium heat for 10–15 minutes, stirring occasionally and breaking up the pork, until the meat is no longer pink and the onion and leek are softened. The liquid should be mostly reduced — the filling should be moist but not pooling.
- Season with salt and pepper to taste, starting with 1 teaspoon of each and adjusting as needed. Let the filling cool slightly before assembling the pie.1–2 teaspoons salt, 1–2 teaspoons ground black pepper
- Spoon the filling into one of the pie crusts set in a 9-inch (23cm) pie plate, spreading it evenly in a level layer. Include some of the cooking liquid to keep the filling moist, but do not add so much that it pools around the edges.2 store-bought 9-inch (23cm) pie crusts
- Place the second pie crust over the filling. Press and crimp the edges together to seal. Cut 4–5 small slits in the top crust with a fork or knife to allow steam to escape. Cover the pie tightly with plastic wrap or aluminium foil and freeze overnight (or for up to 3 months).2 store-bought 9-inch (23cm) pie crusts
- When ready to bake, preheat your oven to 275°F / 135°C (140°C fan-forced). Place the frozen pie on a rimmed baking sheet and bake for approximately 3 hours. The pie is done when the crust is golden brown, juices are bubbling through the vents, and an instant-read thermometer inserted through a vent reads 160°F / 71°C at the centre.
- Remove from the oven and let the pie rest for 15–20 minutes before slicing. This allows the filling to set so slices hold together. Serve with ketchup on the side.
Notes
Storage: Baked tourtière keeps in the fridge for up to 4 days wrapped tightly or in an airtight container. Freeze baked pie for up to 2 months; thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the unbaked pie and freeze for up to 3 months before baking — bake directly from frozen with no need to thaw.
Reheating: Reheat individual slices in a 325°F / 163°C oven for 15–20 minutes. Avoid the microwave, which softens the crust.
Substitution: Swap half the ground pork for ground beef for a richer flavour. Both meats must reach 160°F / 71°C internally.
Pro Tip: Check doneness by inserting an instant-read thermometer through a fork vent — the centre of the pie should reach 160°F / 71°C before serving.
Nutrition
Serving: 1servingCalories: 671kcalCarbohydrates: 31gProtein: 29gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 109mgSodium: 1095mgPotassium: 541mgFiber: 2gSugar: 1gVitamin A: 18IUVitamin C: 3mgCalcium: 45mgIron: 3mg
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