One traditional French-Canadian recipe is French-Canadian tourtière, a classic meat pie to serve on Christmas Eve. To make the tourtière, heat a saucepan to medium heat, and add 1 pound of lean ground pork, 1/2 pound of lean ground beef, 1 diced onion and 1 minced clove of garlic.
Pour in 1/2 cup of water, and add 1 1/2 teaspoons of salt, 1/2 teaspoon of crushed dried thyme, 1/4 teaspoon of ground sage, 1/4 teaspoon of ground black pepper and 1/8 teaspoon of ground cloves. Bring the ingredients to a boil, then reduce the heat to low, and allow them to simmer until the meat cooks through, approximately five minutes. Remove the saucepan from the heat, and allow the ingredients to cool.
Preheat the oven to 425 degrees Fahrenheit. In a mixing bowl, sift together 2 cups of all-purpose flour and 1 teaspoon of salt. Using a pastry blender, work in 1/2 cup of vegetable shortening until the mixture has the consistency of coarse crumbs. Stir in enough water to form a dough, about 1/2 cup. Divide the dough into two portions, and roll them out.
Layer one piece of pie dough onto a 9-inch pie pan, and spoon the meat mixture over it. Top the mixture with the second piece of dough, and pinch the edges to seal them. Poke holes into the top crust to allow to steam to pass through. Cover the edges with foil, and bake the pie for 20 minutes. Remove the foil, and then bake for an additional 15 to 20 minutes.