Someone really got confused with the Temperatures... 400F = 205C, 325F=162C and 300=150C.
For the crust I suggest modifying the recipe to add some Vodka (1:1 ratio) or pure alcohol for a flanker crust.
I add the extra broth using a funnel through the hole in the top crust.
How are you supposed to add broth if the pie is covered with dough? I really wish someone would answer the questions asked in the comments. It would make things much easier.
Just made a double batch of tourtiere for Christmas. 2 major things that I would note. 1- it says to cover the pies but it does not say with what. I covered them with aluminum foil.
2- says to add more liquid if too dry, there is no way you can add more as the inside of the pie touches the pie shell. I would simply add more liquid from the beginning.
Made them with chicken filet, pork loin and beef tenderloin. Was a hit with the meat lovers of the family. Would I make it again? yes
Never start cooking the meat. IT MUST be refrigerated for at least 4 hours.
La vraie tourtière du Lac-Saint-Jean
(Certaines personnes n'utilisent pas de poulet.)
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