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1
Pepper Thyme Pastry:
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In bowl, whisk together flour, salt, thyme and pepper.
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3
Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
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4
In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL).
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5
Drizzle mixture over flour mixture, tossing with fork to form ragged dough.
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6
Divide in half; press into 2 discs.
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Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.).
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8
Toutiere Filling:
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9
In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes.
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Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
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Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes.
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Stir in broth and 1 cup (250 mL) water; bring to boil.
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Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
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Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
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15
Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
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On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate.
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Trim pastry to rim of plate.
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Spoon in filling.
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Roll out remaining pastry and brush rim with water.
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Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
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21
Roll out pastry scraps; cut out holiday shapes.
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22
Brush top of pie with water and arrange cutouts on top.
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23
Cut steam vents in top.
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Bake in bottom third of 400u00b0F (200u00b0C) oven until bubbly and golden (about 1 hour).
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25
Variation.
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26
To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.
