“Life is what you bake it” -Unknown

This is an incredible and surprisingly simple recipe to follow. It’s perfect for when you’re looking for a warm, comforting meal prepared in under an hour. I love pairing this recipe with a fresh salad topped with a simple balsamic vinaigrette. I experimented with this recipe in my last year of my undergrad, and my fiancé duplicated it the following year. His pie is the one featured in the picture.


For pie crust:

2 cups all purpose flour

1 tsp salt

1/2 cup margarin or butter

5 tbsp. cold water

1 egg, beaten (for wash)

For Filling:

1 tbsp olive oil

1 lb. extra lean ground beef

2 tbsp margarine

1 tbsp minced garlic

1 onion, finely chopped

1/2 cup peas

1/4 lb mushrooms, chopped

2 tbsp bbq sauce

1 tbsp sriracha

1 tbsp paprika

1 tbs garlic powder

1 tbs onion powder

1 tsp ginger

1 tsp salt

1 tsp ground black pepper

1 tsp cinnamon

1/2 tsp cloves


For Pie Crust:

In a large mixing bowl, combine the flour and salt with your hands. You may use a wooden spoon to work the margarin or butter in. Do not over mix. Then, add the cold water one tablespoon at a time. Adjust as needed. Dough should be pliant but not wet. Separate dough into two equal sections and wrap in cloth or plastic wrap and refridgerate.

For Filling:

Pour oil into a large skillet heated to medium or medium low (depending on how much time you have). Add ground beef, and margarin. Cook until beef is just brown, stirring occasionally with a wooden spoon.  Add minced garlic, onions, peas, mushrooms, bbq sauce, sriracha, and spices. Cook until onions and mushrooms are soft. Adjust as necessary according to personal preference.


Preheat oven to 400° F. Roll both halves of pie crust over floured surface until round and slightly larger than the size of a 9 inch pie plate. Line pie plate with one of the halves. Add filling to the pastry shell. Cover with second pie crust. Seal the edges of the pie crust with a fork. Brush pastry with egg wash and make small incisions in a circle around the centre of the pie as pictured above. Bake for 20 minutes at 400° F. Reduce heat to 350° F and cover pie with foil. Bake for 30 minutes, or until golden brown. Let tourtière rest for 15 minutes before serving. Enjoy!


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