Mme Benoit Food

MME BENOIT'S TOURTIèRE

Steps:

• Place all ingredients except breadcrumbs and pastry in a saucepan.
• Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
• Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
• Let mixture stand for 10 minutes.
• If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
• Cool mixture and spoon into a pastry-lined pie plate.
• Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
• Serve hot.
• NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
• To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.

PASTRY DOUGH (MADAM BENOIT'S NO FAIL LEMON TANG PASTRY)

Steps:

• A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
• Cut in one pound of lard.
• Mix to resemble coarse crumbs.
• IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
• Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
• (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
• This will make 3-4 double pies-- depending on what size pie pans you are using.