Christmas Eve Tourtière
I rarely make pies, sweet or savoury. It is a meditation to roll the pastry, fit it in the dish, fill the pie, roll the pastry and crimp the edges. I am making 4 at a time.
I forget little things like not trimming the bottom crust until after the filling is added. This way it won't shrink down too low. I also leave the top crust to rest for awhile before trimming.
Eight are in the freezer and it looks like I have enough filling for 3 or 4 more. Find my recipe by clicking here.