You wrote that you were "daunted by the pastry", so I thought maybe a store bought one would solve the problem.
The tourtière just takes a regular pie crust. You want it flaky enough that you can eat it with just a fork.
I am not averse to a store-bought pastry from time to time - but this has to be all home made!
It's a matter of personal pride!
I'll post a pic of the first attempt over the weekend. (Good, bad or inedible).