Best French Meat pie isn’t just a dinner around here. It’s this slice of home—like, literally, warm and savory and packed full of old-school vibes. If you’ve ever run into dry, flavorless pie crust or a bland filling (ugh, I’ve been there too many times), let me tell you, it doesn’t have to be that way. After making Tourtire too many times to count (especially that one Thanksgiving I burned my hand on the oven rack—classic me), I can promise it’s easier and tastier than it gets credit for. So if you’re hunting for the real Best French Meat pie recipe, pull up a chair, friend. This blog’s for you.
The Family Tradition of Tourtire
Here’s the thing—Tourtire isn’t just about food. At our house, it’s about gathering. Grandma made Best French Meat pie every Christmas Eve without fail. Sometimes she’d mix beef and pork, sometimes she’d sneak in venison if Uncle Ray brought some back from his hunting trips (that was…earthy, to say the least). We’d always hover in the kitchen, waiting for that pastry to bubble and golden.
I tried to learn her secrets. She’d laugh and toss in “just a pinch” of something or other. (Folks, that’s how you know it’s a real French-Canadian recipe—if it sounds a little vague.) Yet somehow, every year, that Best French Meat pie tasted the same. Comforting. Savory. Pure winter magic. Now it’s my turn to keep the tradition going, even if my crusts aren’t always perfect shapes. Happens to everyone, right?
I never understood how much Tourtire meant until I moved away. Now it’s the taste I crave when I miss home. Trust me, no store-bought pie compares. — Jess M., longtime reader
Steps for Making Tourtire
Making the Best French Meat pie isn’t rocket science. But hey, details matter—or you end up with a sad, soggy crust. Here’s my no-fuss way:
Start by browning up a good mix of ground pork and beef in a big pan. Salt, pepper, sometimes a little cinnamon and clove. (Don’t wrinkle your nose; it totally works.) Toss in diced onion and garlic after the meat loses that pink color. Let it all hang out until those onions get cozy and soft.
The potato trick: boil, mash, and stir it right into the meat. Potatoes soak up juices and bind it all together. If you skip this, the filling can fall apart. Don’t ask how I know.
For the crust, use your favorite pie pastry (I go with butter for flavor, but store-bought’s fine if you’re short on time). Cut it to fit a 9-inch pie plate, fill it up, cover, and crimp those edges. Make vents so steam can escape, and brush with egg wash for that shiny glow.
Bake till it’s golden. Let it cool for 15-20 minutes. Do not skip cooling! Leaky pies are tragic.
Best French Meat pie at its finest is hearty but not dry, and the crust tastes almost flaky enough to pass for a five-star restaurant—even if you buy it premade. Promise. 
What to Serve with Meat Pie
I get this a lot: “What goes with Best French Meat pie?” Maybe it’s a northern thing, but we like to keep it simple.
- Tangy tomato chutney adds a pop—sounds fancy, but it’s just jammy tomatoes with spice.
- Bright green peas (yeah, classic, but something about the color makes it pop).
- Basic tossed salad with vinaigrette to cut through all the rich meat.
- If you’ve got gravy hanging around, go wild and pour it over the top.
You don’t need much else. The pie should be the star. Oh, and don’t forget a good Dijon mustard if you wanna get extra Frenchy.
Make Ahead Tips
Here’s my little secret for chaos-free holidays: you can totally make Best French Meat pie ahead of time. Seriously, it actually tastes better the next day, after the flavors hang out.
Bake it, cool it completely, then wrap it in foil. Into the fridge or freeze it for up to two months. (Pro tip: label it, or you’ll spend five minutes guessing what’s inside when you clean out your freezer later.) When it’s time to eat, warm up straight from the fridge at 325°F until it’s hot in the center. Crispy crust, juicy filling… easy.
Leftover slices are killer with eggs in the morning. Not fancy, but absolutely no regrets.
Related Recipes
If you’re obsessed with Best French Meat pie like I am, you might want to branch out a bit. My cousin swears by tortière empanadas. There’s also a version with chicken if you’re feeling lighter. Oh, and don’t forget poutine—it’s not meat pie, but if you want to embrace the full Quebecois experience, just say yes to fries, gravy, and cheese curds.
No two recipes are ever identical. And that’s half the fun—every family does a little twist. If you love rustic, hearty meals, you’re bound to find something similar at any French-Canadian get-together.
Common Questions
Q: Can I use all pork or all beef?
A: Yep. Beef is a little more dry, so add an extra spoonful of mashed potatoes if you go that route.
Q: What about spices?
A: Cinnamon and clove are classic. Some people add nutmeg. Try a pinch first—you can always add more, but it’s wild if you go too heavy.
Q: Does it freeze well?
A: Absolutely. Wrap it up tight and freeze. Reheat low and slow for best texture.
Q: How do I keep the bottom crust from getting soggy?
A: Bake it lower in the oven, and don’t skip the resting step after it comes out. Let the filling set.
Q: Can I make it gluten free?
A: For sure, just use your favorite gluten free pie crust recipe.
Ready to Bake Up Some Cozy Memories?
So that’s my take on Best French Meat pie—it’s not complicated, it’s just homey and totally worth it. All you really need is a sturdy pie crust, some humble meat and potatoes, and a pinch of magic (plus family or, honestly, just a good appetite). If you want a step-by-step walkthrough, check out this Tourtière: A French-Canadian Meat Pie Recipe or, for a twist on tradition, try this New Year’s French Meat Pie. Grab an apron, don’t forget to vent that pie top, and bake yourself something special this week. You won’t believe how much everyone loves it.
Tourtire
Ingredients
Method
- In a large pan, brown the ground pork and beef over medium heat.
- Season with salt, pepper, cinnamon, and clove as desired.
- Add the diced onion and minced garlic once the meat is no longer pink, and cook until the onions are soft.
- Boil, mash, and stir in the potato to bind the filling together.
- Preheat your oven to 375°F (190°C).
- Fit the pie pastry into a 9-inch pie plate, fill with the meat mixture, and cover with another layer of pastry.
- Crimp the edges and make several slits in the top to allow steam to escape.
- Brush the top with egg wash.
- Bake in the preheated oven until golden brown, about 60 minutes.
- Let cool for 15-20 minutes before serving to avoid leaky pies.
