Tourtière du Shack

Ingredients

• 1 teaspoon kosher salt
• 3 ¹/₃ cups all-purpose flour
• A 9ö-diameter deep dish glass or ceramic pie dish
• 1 large egg yolk
• All-purpose flour (for surface)
• ¾ cup russet potato
• ¹/₈ teaspoon cinnamon
• + 14 more ingredients
• • 1 ¼ pounds ground pork
  • ½ cup dry white wine
  • 8 medium button mushrooms
  • 1 tablespoon unsalted butter
  • Kosher salt
  • 1 ½ pounds boneless pork shoulder (Boston butt)
  • ¹/₈ teaspoon ground cloves
  • 2 bay leaves
  • 5 sprigs thyme
  • 5 whole black peppercorns plus freshly ground black pepper
  • 4 cloves garlic
  • 2 medium onions
  • 1 ½ cups low-salt chicken broth
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes

Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wra...

View full recipe at Epicurious