French Meat Pie

(Another KAF recipe)
Another recipe from King Arthur Baking: Christmas Tourtière

Notes/changes

  • I used (3) small pie pans - and went with 1.5X the crust recipe - see note below for sizing calculations
  • The 1.5 X butter came out to 213 grams - I used 1 stick of butter (113g) + 100g lard
  • Filling recipe stays the same, but I omit the potatoes
  • For the meat, I used a 1/2 & 1/2 mixture of ground beef & pork
  • Added to the beef mixture:
    • 1/2 - 3/4 t. cinnamon
    • 1/2 - 3/4 t. turmeric
    • 1 T. soy sauce (or Worcestershire) - thanks to a comment I saw on the KAF site
  • Cooking time for the 3 pies in a 350° oven was about 32-33 minutes
pan size note...
Pan size conversion
Detals coming here, but I wanted (3) sets of crust, approximately 8" for the bottom crusts, 7" for the tops.
The ratio I came up with, based on area, was ~ 4:3, bottom:top. This meant dividing my dough weight (797g) by 21, getting 38g as a base.
Bottom Crust: 4 * 38g = 152g/each
Top Crust: 3 * 38g = 114g/each