About thirty years ago, I made an attempt at a tourtiere, a French-Canadian meat pie, but the pastry was so hard that I ended up tossing the whole thing. I finally decided to try again using a recipe I found on line. The crust was a great success, but the filling was a bit on the bland side. I’ll try again one day. In the mean time, this was the result.
Cooking is Fun ... Really!! 
Getting a good crust makes all the difference to a pie. I’m confident the next time, it will be a perfect pie.
I think I’d double up on all the spices used next time. Yes, the crust WAS great.