Yield: 1 large pie (serves 4 people)
Prep Time: 30 min
Cook Time: 1 hour, 15 min.
5 cups all-purpose flour
4 tsp. baking powder
2 tsp. salt
2 cup. cold butter, cubed
1 large egg
4 tsp. white vinegar
¾ cup of Lug-Tread
1 lb. medium ground beef
1 lb. lean ground pork
1 large onions, diced
1 tsp. dried summer savory
½ tsp. each ground cinnamon and cloves
1 tsp. each salt and freshly ground black pepper
¼ tsp. nutmeg
¼ cup chopped flat-leaf parsley
¼ cup large-flake rolled oats
1 large egg
1 tbsp. milk
To make the filling: In a large heavy pot combine beef, pork, onions, Lug-tread, and all spices. Bring to a boil over medium-high heat, constantly breaking up meat and stirring until meat has lost is pinkness and is crumbly, about 15 minutes.
Reduce heat to medium-low and simmer, covered, stirring occasionally, until liquid has almost evaporated, about 1 hour.
Remove from heat, stir in parsley and rolled oats. Let cool.
Note: You can make the filling up to a day ahead. Let cool for 30 minutes and refrigerate uncovered until cold. Cover and store in the fridge until ready.
To make the pastry: In a large bowl, whisk together flour, baking powder and salt.
With a pastry blender or hand mixer, cut in butter until mixture looks crumbly, with some larger pea-sized pieces.
In a liquid measuring cup, use a fork to blend egg and vinegar. Add enough ice water to make 1 cup. Drizzle slowly over dry ingredients, tossing with a fork until the dough begins to clumps together.
Turn dough out onto a work table and press dough with hands until a smooth ball forms.
Note: You can make the dough up to 3 days ahead of time. Store in the fridge and let the balls come to room temperature before rolling.
Divide into into 2 discs. Wrap discs individually with plastic wrap; refrigerate until chilled, about 30 minutes.
To assemble the pies: On a floured counter and using a floured rolling pin, roll out 1 of the pastry discs to 1/4-inch thickness. Line a deep 9-inch pie plate with the pastry, leaving the edge untrimmed.
Fill the pie with the cooled meat mixture.
Moisten the pastry on the rim of pie plate with water.
Roll out a second disc of pastry. Lay it over filling.
Trim and flute edges to seal.
Cut steam vents in center of pie.
In a cup, mix egg with milk and brush over surface of pie top.
Bake in middle rack of a 400°F oven until the pastry is golden and filling piping hot (about 45 minutes). Let stand for a 5 minutes before serving.
TIP: It’s easy to see when the pastry is golden brown, but to test for the doneness of the filling, try this technique. Insert the pointy tip of a paring knife through one of the steam vents into the filling. Let it stay for 15 seconds. Remove and feel; if the knife is piping hot, the tourtière is done.