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Canadian Pork Pie

Canadian Pork Pie

French Canadians traditionally serve this pie following midnight Mass on Christmas Eve.



Egg Pastry


  1. Heat all ingredients except Egg pastry to boiling, stirring constantly; reduce heat. Cook, stirring constantly, until meat is light brown but still moist, about 5 minutes. Prepare Egg Pastry.
  2. Heat oven to 425 degrees F.
  3. Pour meat mixture into pastry-lined pie plate. Cover with top crust; seal and press firmly around edge with fork, dipping flour into flour occasionally to prevent sticking. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown, 35 to 40 minutes. Let stand 10 minutes before cutting.
  4. Egg Pastry: Cut shortening into flour and salt until particles are size of small peas. Mix egg and 2 tablespoons water; stir into flour mixture until flour is moistened, adding remaining tablespoon water if needed. Gather pastry into a ball; divide into halves and shape into 2 flattened rounds. Place one round on lightly floured cloth-covered rolling pin. Fold pastry into quarters; unfold and ease into plate.
  5. Turn filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal securely.

Yield: 8 servings


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