Step 1: Prepare the Pastry

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Fat: Add the cold, cubed butter (and/or lard) to the flour mixture. Using a pastry blender, your fingertips, or a food processor (pulsing briefly), cut the fat into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This is key for a flaky crust.
3. Add Ice Water: Gradually sprinkle the ice water over the mixture, one tablespoon at a time, mixing lightly with a fork after each addition, just until the dough starts to come together. Be careful not to overmix or add too much water. The dough should not be sticky.
4. Divide and Chill: Turn the dough out onto a lightly floured surface and gently gather it into a ball. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This resting period allows the gluten to relax, making the dough easier to roll.

Step 2: Prepare the Meat Filling

1. Sauté Aromatics: Heat the olive oil or butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Meats: Add the ground pork, ground beef (and veal, if using) to the skillet. Break up the meat with a spoon and cook, stirring frequently, until it’s nicely browned and no pink remains. Drain off any excess fat if there’s a lot.
3. Add Potato and Spices: Stir in the finely diced potato (or breadcrumbs/mashed potato). Add the salt, black pepper, ground cloves, ground cinnamon, ground allspice, savory/thyme (if using), and nutmeg. Stir well to ensure the meat is evenly coated with the spices. The aroma should be incredible at this point!
4. Simmer: Pour in the beef or chicken broth (or water). Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet loosely (allowing some steam to escape), and let it simmer for at least 30-45 minutes, or until the potatoes are very tender and the liquid has mostly cooked down. The filling should be moist but not watery. If using breadcrumbs or mashed potatoes instead of diced, the simmer time can be reduced to 20-25 minutes, just enough for flavors to meld.
5. Cool Completely: Once cooked, remove the filling from the heat and let it cool completely. This is a crucial step. Adding hot filling to pastry will melt the butter and result in a soggy, tough crust. You can speed up cooling by spreading it on a baking sheet and refrigerating.

Step 3: Assemble the Tourtière

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any potential drips (optional, but recommended).
2. Roll Bottom Crust: On a lightly floured surface, take one disc of chilled dough and roll it out into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
3. Add Filling: Spoon the cooled meat filling into the pastry-lined pie plate, spreading it evenly.
4. Roll Top Crust: Roll out the second disc of dough into an 11-inch circle. Carefully place it over the filling.
5. Crimp and Vent: Trim the top crust, leaving a 1-inch overhang. Fold the overhang under the edge of the bottom crust and crimp the edges decoratively to seal the pie. Use a sharp knife to cut several vents in the top crust to allow steam to escape during baking. This prevents the crust from puffing up too much. You can make simple slits or get creative with a small pastry cutter.
6. Egg Wash (Optional): In a small bowl, whisk together the egg and milk/cream. Lightly brush the top crust with the egg wash. This will give your Tourtière a beautiful golden-brown, shiny finish.

Step 4: Bake the Tourtière

1. Initial Bake: Place the pie on the preheated baking sheet (if using) or directly on the oven rack in the lower third of the oven. Bake at 400°F (200°C) for 15-20 minutes, until the crust begins to set and lightly brown.
2. Reduce Heat and Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is deeply golden brown and the filling is bubbly (you might see some juices bubbling through the vents). If the edges of the crust start to brown too quickly, you can cover them loosely with aluminum foil or a pie crust shield.
3. Rest Before Serving: Once baked, remove the Tourtière from the oven and let it rest on a wire rack for at least 20-30 minutes before slicing and serving. This allows the filling to set properly, making it easier to slice neatly.