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Tourtiers (French Pork Pie)

Reviewed: Dec. 20, 2012
This was fantastic. I made only one pie since that was the amt of pork I had. Baked it in 8" glass pie pan (saw that in one of the pics) it was thicker that way. I brushed the bottom crust with beaten egg and baked the crust for 5 min. before filling it. Then brushed the top crust with egg and baked according to recipe. My husband is from Quebec and has had many a tourtiere. He raved that this was the best he ever had. He even told his family and friends about it! I'm making 3 more today for the holidays :)
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