Crawfish Pie Recipe

Rating 5.0
| 0
This classic crawfish pie uses Creole seasonings from the Gulf Coast. A tender flaky pie crust is loaded with a savory filling that features crawfish tails but also works well with shrimp.
Dinner
New American
23
ingredients
14
steps
120
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
8
For the Pie Dough
2 cup(s)
all-purpose flour
1/2 tsp
salt
1/4 cup(s)
butter, cubed
1
egg
1/4 cup(s)
water
1/2 tsp
lemon juice
For the Crawfish Filling
3 tblsp
butter
3/4
medium red bell pepper, chopped
1
large onion, chopped
2
stalks cellery, chopped
1/2 cup(s)
fish stock or clam juice
1 1/2 lb
peeled crawfish tails or shrimp
1/2 cup(s)
fresh parsley, minced
1/2 cup(s)
green onions, chopped
1/2 tsp
black pepper
1/2 tsp
paprika
1/2 tsp
dried thyme
1 1/2 tsp
salt
1/4 tsp
cayenne pepper
1/2 tsp
garlic powder
1-2 tblsp
cornstarch, optional
For the Egg Wash
1
large egg
1 tblsp
water

Directions 14 steps | 120 Minutes

Step 1

Make the pie dough. In the bowl of an electric mixer fitted with the paddle attachment or a food processor, add the flour, salt and butter. (See notes.)

Step 2

Mix at low speed or pulse for about 20 seconds, until the butter is incorporated into the flour in pea-sized chunks.

Step 3

Add the egg, lemon juice and 2 tablespoons of water. Mix or pulse again for about 20 seconds, until the dough holds together but is crumbly. Add the remaining water as needed.

Step 4

Transfer the mixture to a floured surface and fold it a few times to bring the dough together. Divide it in half.

Step 5

Using a rolling pin, shape the dough into two ½-inch thick discs. Wrap the discs in plastic wrap and refrigerate for at least 20 minutes.

Step 6

Make the filling. Melt the butter in a medium saucepan over medium heat and sauté the red bell pepper, onion and celery until tender.

Step 7

Add the fish stock and simmer for 10 minutes. Add the crawfish or shrimp, parsley, green onions, black pepper, paprika, thyme, salt, cayenne pepper and garlic powder.

Step 8

Thicken, if necessary, with a little cornstarch. Let gravy cook long enough to thicken, then remove from heat and allow to cool.

Step 9

Preheat the oven to 450°F. On a floured work surface, roll one disc of pie dough to a 10-12 inch circle and one disc to a 9-inch circle, about a ¼-½ inch thick.

Step 10

Place the 10-inch circle in the pie pan. Fill with cooled filling.

Step 11

Place the other crust on top, moisten with water, and seal the edges. Make the egg wash by whisking the egg and water in a small bowl.

Step 12

Cut two or three 1-inch long slits in the top. Brush the top with egg wash, then bake for 10 minutes. 

Step 13

Reduce the oven temperature to 375°F. Bake for 35 minutes longer or until the crust is golden brown.

Step 14

Serve hot. Enjoy!


Notes:

  • This recipe works with a premade pie crust.
  • It also works well with shrimp instead of crawfish.

Nutrition Per Serving
View All
CALORIES
304
FAT
12.6 g
PROTEIN
17.3 g
CARBS
29.6 g

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