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My late husband was French Canadian so I lived in Quebec almost 50 years. Mme Benoit's tourtiere recipe is the one I've been using all these years and I still have to make it for my children and grandchildren for every holiday meal when I visit them in Quebec. I make mine with pure pork only. As ground meats today have little or no fat in them, I always ask the butcher to add some to the pork when he grinds it. Makes the pies more moist and more flavorful.
I do not have the Canadiana Cookbook but I do have Madame Benoit Cooks <br/>At Home. The pastry recipe is: 2 cups all purpose flour, 1 tsp salt, 1/2 tsp baking soda, pinch of turmeric, 1/4 tsp savory, 1/2 cup lard, 1/3 cup ice water, 1/3 cup butter. Stir the flour, salt baking soda, turmeric and savory together in a bowl. Cut in lard with a pastry blender or two knives until the particles are about the size of peas. Add ice water by the tablespoon, stirring with a fork or the tips of your fingers, until just enough has been added so that you can pat the dough lightly into a ball. (Since flour varies, you may not need all of the water). Handle the dough as little as possible at this stage. Roll out the pastry, dot with the butter, and roll up toward you like a jelly roll, and roll out again in a flat sheet. Roll out again 2-3 times. Refrigerate a few hours before using. <br/><br/>In my cookbook the recipe calls for 2 medium potatoes, peeled and grated.
This is a great pie but I wonder why you didn't include the pastry recipe since it is important to stay true to the authenticity of the entire pie. I"ve made this pie for many years and lost my Canadiana cookbook and I cannot remember the pastry recipe. If anyone has the book I would be grateful to get the pastry recipe
Mme Benoit's edipes are, as always, tried, true and absolutely delicious. This pie is no exception.