OK, it technically wasn’t us who ate tourtière for dinner, but I made it. Does that count?
It was the topic of discussion on CBC this morning – inspired by you guys. I have always associated tourtière with Christmas, but only because our neighbour down the alley made it every year back in elementary school, and to be honest I haven’t eaten that much of it, so I’m really no expert. I think I’ve made it once in my lifetime – the Canadian Living recipe, of course. I keep meaning to make it every year, because I love the idea of it, and I love that it’s real Canadian cuisine.
When it was decided I would do tourtière I called my French-Canadian neighbour Pascal for advice, who called his mum in Quebec to get her recipe, which he then translated for me, so I made an extra for him and the family. So at around dinnertime I pulled a steaming pie from the oven and walked it across the street in my Pepto-pink polka-dot flannel PJs and giant Fargo parka I bought at a movie set sale in Vancouver (because when you’re working on the computer at home, why would you wear pants with buttons and bits to dig into your gut when there are PJ pants to be worn? Honestly everyone on my block has seen me more in PJ pants than any regular clothing), instead of setting it on the dinner table, which was really fine with me because a) they were so excited about it, and b) Mike has been barfy all day anyway.
So W and I ate some noodles with tomato sauce and Mike groaned and whined a lot and drank a Coke because he upchucked his coffee this morning and has had a headache ever since. W insisted he eat his in the tub, which eliminated clean-up afterward. His new favourite demand: “get out mine way!!” (Translation: get out of my way, like now.) I told him that’s impolite; he should say excuse me, please. His newest favourite demand: “excuse me please. GET OUT MINE WAY!!”)
The only thing I found odd about this recipe was the partially baked bottom shell for the pie – I haven’t seen any other recipes that require this, and it would make it near impossible to bind the raw top crust with the bottom. Then again, who am I to argue with Pascal’s mom?
So no, I didn’t partially bake the bottom crust, I just lined the pie plate, filled it, topped with and crimped the edges and cut a few slits for steam to escape.