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tourtiere de maman

  • Baked

A Canadian Christmas Tradition!

  • 60
  • Serves 8
  • Medium



Sharing is caring!

This FRENCH CANADIAN TOURTIÈRE RECIPE also know as Tourtiere de Maman is a Canadian meat pie that is spiced. 


Gather your friends and family to enjoy a stress-free comfort meal, with my French Canadian Tourtière 


Tourtiere originated from Quebec from as early as 1600.

And is traditional served during the Christmas holidays. 


Yes, french Canadian.

Canadian Tourtière


Nothing beats this pie on the table on Christmas day, well next to some mashed potatoes and gravy of course.

How To Make Canadian Tourtière 

  • Start with a pyrex baking dish that is 9.5 x 1.6 deep.
  • Then make the butter crust (see recipe card)
  • And the pie filling
  • Stuff the Tourtière and bake at 75 f for 45 minutes till golden brown.


Yes, as long as the meat that was used was fresh not frozen to begin with. 

So how do I know how to make a traditional tourtière you may be asking?

Well, I am Canadian, but not Acadian.

What? Yup that is what I said.

Acadian peoples after all originated out east.

Which I guess would have traditionally been peoples who lived here before Canada became a nation.

And where this pie originates from.

But I am Canadian and proud of it 🙂 Having 4 ethnicities that make me up. And one of those ethnicities being French.

And so this recipe right here for this Tourtière Pie has been past down from my Great Grandma who was 100% French Canadian.

I still have her original recipe with me thanks to my aunt who handed it down to me a few years ago.


And so I decided to share it all with you here. The French part of my family comes from my grandma on my mom’s side. Who was pure french Canadian, making my mom half and making me 1/4.

Growing up Canadian, I was influenced by many cultural groups and thus foods so it wasn’t like I stuck to just one type of food then or now.

However I’ve appreciated all that was taught to me along the way.

One fond memory I do have is that of my great grandma and grandma both in the kitchen together making Tourtière right right before Christmas.

I must have been somewhere from 5-10 years old then. I also remember enjoying this dish during Christmas dinner and that there never seemed to be enough for us all.

Canadian Meat Pie

Because one pie typically serves 8-10, so even though there was 2-3 made they would be gone in no time during our large blended family gatherings that always happened at my aunty Donna’s house. 

Bless her sweet soul for hosting us all for some many years. 

I have recently learned that the french part of my family came to Canada after the 1700 and settled in the prairies making them Canadian not Acadian.

Reason I bring this up is because after learning allot about this traditional meat pie and it’s origins in depth from the Valerie Lugonja at Canadian Foodie. I wanted to learn more about my french side and did. 


I have come to know why we prepare it a tad differently than those from out east, who mostly tend to use all pork or even rabbit in there recipe.

So too all you Quebecers and Acadians who claim your variation are the best, I encourage you to try ours and see what you think too.

I’m pretty sure my great grandmother would say that her’s is better haha.

But in the spirit of Christmas let’s just say we all make great meat pies 🙂

Oh and be sure to serve this CANADIAN TOURTIÈRE with a dollop of Ketchup. 


This is the first year, that I have attempted to make it myself, going off my aunt’s recipe.

Who has kept my great grandma’s recipe all these years.

And it is just like I remember it too! So be sure to follow all the steps and I’m confident yours will turn out just as mine did.

Canadian Tourtière

PS: don’t skip on the potatoes they really help to hold the pie together. I hope you give it a try this holidays season and let me know what you think.

Could you serve a traditional french Canadian meat pie this Christmas? Could your family like it more than the more traditional Turkey? I would love to know.

Wishing you and yours a Merry Christmas!

Let it Snow, Let it Snow, Let it Snow!


Whites, sparkling or reds all go with them a tourtière pie.

Canadian Tourtière

Note: You can freeze this ahead of time, and bring it to any gathering to bake fresh.


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Beef and Mushroom Wellington

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Instant Pot Garlic Mashed Potatoes

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making the Stove Top stuffing with Cranberry Sauce

Be sure to try these tasty recipes below!

  1. Pork Chops with maple syrup and apples
  2. Maple Bourbon Glaze Ham
  3. Brussel Sprouts with bacon
  4. Butter Herb & Parmesan Mushrooms
  5. Turkey Pot Pies
  6. Creamy Cheese Mashed Potatoes
  7. Honey Mustard Brussel Sprouts
  8. Shredded Brussel Sprouts with Bacon and Balsamic
  9. Canadian Maple Butter
  10. Instant Pot Honey Glazed Carrots

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures

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Yield: 8
Cook Time: 1 hour
Total Time: 1 hour

A Canadian Classic



  • 2 1/2 cups All purpose flour
  • 1 cup Cold water
  • 1 cup Butter
  • 1 tsp Salt


  • 1 tbsp Savory
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Sage
  • 1 tsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Season with salt and pepper


  • 1 pd Organic Ground Beef
  • 1 pd Organic Ground Pork
  • 2 medium Potatoes
  • 1 Onion
  • 1 cup Beef stock
  • 5 cloves Garlic
  • 2 Eggs


Butter Crust

  1. 2 cups unbleached all purpose flour
  2. 1/2 teaspoon kosher salt
  3. 2/3 cup butter or lard
  4. 6-7 tablespoons cold water
  5. Combine everything together in a large bowl. Then cut the butter or lard until the mixture is crumbly. Add water and blend just until dough comes together nicely.
  6. Shape into a ball, wrap and chill in the refrigerator.
  7. Once the filling has been made, roll out the dough and place into the baking dish.


  1. In a large pot of boiling water, add 2 medium sized potatoes with the skin on and boil till fork tender, remove from heat and soak in cold water and remove the skin easily that way. Then in a large frying pan place a little bit of cooking oil then your onion, and garlic, saute till fragrant.
  2. Add in your ground hamburger and pork along with seasonings and saute for 3 minutes. Then add in your beef stock and scrape down the sides to mix all the flavors together. Simmer on medium - low heat till the liquid has evaporated, roughly 30 minutes.
  3. Using a grater, grate your potatoes into the mixture, remove from heat and set aside to cool down for one hour.
  4. Meanwhile prepare your crust according to the above directions. Once it's been chilled for one hour remove the crust and place on a lightly floured surface and divide it in half.
  5. Roll each half out to form a large circle shape, one will be for the bottom of the crust the other for the top.
  6. Place your bottom half gently over your pie plate and ladle in your filling, fill to the top and press down with a ladle till compact.
  7. Now create your egg wash, simply beat two eggs in a bowl.
  8. With some egg wash, brush the outside of the oval crust to ensure that the lid sticks together during cooking.
  9. Next put the pie crust overtop and using kitchen scissors, cut around the outside edges to remove the excess dough and with your fingers pinch all around the crust to ensure its closed. Finish by brushing the entire top of the pie with remaining egg wash and with a knife make two cuts along the top to allow for ventilation while cooking.
  10. Bake at 375 f for 45 minutes till golden brown.
  11. Serve with Ketchup and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 121mgSodium: 870mgCarbohydrates: 42gFiber: 3gSugar: 1gProtein: 12g

These calculations are based off Nutritionix

Did you make this recipe?

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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8 Comments Hide Comments

Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

hi i’m Pat and i loved the pie. Just like my mom used to make. thank you so much im going to make 3 more and freeze 2. For the cinnamon and clove i only used the tip of the spoon.

Hi Jacqueline, thank you so much for sharing your recipe. We loved it so much! I did a trial run and ended up making 4 pies for Christmas this year. We are not able to be together with our children so each house gets their own and I know they will love it too. My go to recipe for years to come for sure.

Hello Donna

Wow, that sounds like quite the Christmas Gift. Made with love, hope they enjoy as much as you have!
Thank you for the lovely review. Merry Christmas!!

I have been making this thirty years. My mother, grandmother and great grandmother on an on. We simply use ground pork, saltines, diced onions, salt, pepper and sage. Bake in the pie. It’s perfect, delicious and always a hit. Not sure when all the other things plus precooking happened.

Hi Jody, thank you for your comment. Based on what I know this recipe has been defiantly cooked a few different ways by different folks over the years.

Tourtière, also called pâté à viande, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose.

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