Directions 14 steps | 120 Minutes
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.)
Mix at low speed or pulse for about 20 seconds, until the butter is incorporated into the flour in pea-sized chunks.
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.
Transfer the mixture to a floured surface and fold it a few times to bring the dough together. Divide it in half.
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.
Make the filling. Melt the butter in a medium saucepan over medium heat and sauté the red bell pepper, onion and celery until tender.
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.
Thicken, if necessary, with a little cornstarch. Let gravy cook long enough to thicken, then remove from heat and allow to cool.
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.
Place the 10-inch circle in the pie pan. Fill with cooled filling.
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.
Cut two or three 1-inch long slits in the top. Brush the top with egg wash, then bake for 10 minutes.
Reduce the oven temperature to 375°F. Bake for 35 minutes longer or until the crust is golden brown.
Serve hot. Enjoy!
- This recipe works with a premade pie crust.
- It also works well with shrimp instead of crawfish.