Tourtière

Prepare the Pie Crust

In a large bowl, combine the flour, sugar, and salt.

Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork it.

Divide the dough into two equal portions, flatten into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

Prepare the Filling

Heat the vegetable oil in a large skillet over medium heat.

Add the ground pork and beef, and cook until browned. Drain excess fat if necessary.

Add the chopped onion and minced garlic, and cook until the onion is translucent.

Stir in the beef broth, water, dried thyme, dried sage, ground cloves, ground cinnamon, salt, and black pepper. Mix well.

Sprinkle the flour over the mixture, and stir to combine. Cook for an additional 5-7 minutes, or until the filling thickens.

Allow the filling to cool slightly before assembling the pie.

Assemble the Tourtière

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the rolled dough to the pan and trim the edges.

Pour the meat filling into the pie crust.

Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg.

Bake the Pie

Place the pie on a baking sheet to catch any drips.

Bake for 45-50 minutes, or until the crust is golden brown and the filling is hot.

Serve

Let the pie cool for a few minutes before slicing.