Crawfish Pie Recipe

Rating 5.0
| 1
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.
Utensils Dinner
Globe New American
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.


For the Pie Dough
2 cup(s)
all-purpose flour
1/2 tsp
1/4 cup(s)
butter, cubed
1/4 cup(s)
1/2 tsp
lemon juice
For the Crawfish Filling
3 tblsp
medium red bell pepper, chopped
large onion, chopped
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
1/2 tsp
dried thyme
1 1/2 tsp
1/4 tsp
cayenne pepper
1/2 tsp
garlic powder
1-2 tblsp
cornstarch, optional
For the Egg Wash
large egg
1 tblsp

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.)

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Step 2

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

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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.

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Step 4

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

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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.

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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.

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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.

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Step 8

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

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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.

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Step 10

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

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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.

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Step 12

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

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Step 13

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

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Step 14

Serve hot. Enjoy!

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

Nutrition Per Serving
View All
12.6 g
17.3 g
29.6 g


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Emma C.


03 Oct 2022

I've never had much interest in trying crawfish, but this pie recipe has me craving it! Would love to make this for the fall.

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