Deep Dish Meat Pie: Tourtiere du Saguenay - pork shoulder

Method

• Using a meat grinder or an electric mixer fitted with a medium coarse die, grind the meat and fat together.
• In a mixing bowl, combine the ground meat, onions, garlic, salt and pepper.
• Mix well, cover and refrigerate overnight.
• Place the potatoes in a medium bowl and cover with water, cover and refrigerate overnight.
• Combine the meat and potatoes together and mix well.
• In a mixing bowl, combine the flour and salt.
• Mix well.
• Add the shortening and mix until the mixture resembles coarse crumbs.
• Add the water and let sit for 1 minute.
• Using either a fork or your hands, carefully press the mixture together forming a soft ball.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Remove the dough from the refrigerator and place it on a lightly floured surface.
• Cut the dough in half and roll the dough out on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick.
• Preheat the oven 350 degrees F.
• Gently fold the circle of dough in half, and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.
• Spoon the meat mixture into the pie crust.
• Brush the edges with the beaten egg.
• Lay the second pie crust over the meat mixture.
• Crimp the edges and place in the oven.
• Bake for 30 minutes.
• Reduce the heat to 300 degrees F and continue to cook for 1 1/2 hours.
• Remove from the oven and cool for 10 to 15 minutes before serving.
• Slice the pie into individual serving.
• Garnish with parsley.