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Crawfish Pie

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Crawfish Pie

Cuisine:Cajun

Course:Dessert

30m prep 40m cook 1h 25m ready

6 servings Crawfish pie can be found with a single or double crust, or as hand pies. We have opted for a single crust on top of the pie for convenience’s sake, but feel free to experiment to suit your own taste (you will need to decrease the liquid by at least half and cool the filling before making hand pies). If you are itching to make this pie but cannot find crawfish, substitute peeled and deveined shrimp.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
    • 3 tablespoons (45g) cold butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
    3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 celery rib, chopped
  • ½ green bell pepper, chopped
  • 4 green onions, chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • ½ teaspoon sweet paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • ½ cup chicken stock or broth or clam juice
  • 1 pound fresh or thawed frozen crawfish tail meat
  • 1 large egg, beaten with 1 teaspoon water

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe Basic Pie or Pastry Dough, or All-Butter Pie or Pastry Dough
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 celery rib, chopped
  • ½ green bell pepper, chopped
  • 4 green onions, chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • ½ teaspoon sweet paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • ½ cup chicken stock or broth or clam juice
  • 1 pound fresh or thawed frozen crawfish tail meat
  • 1 large egg, beaten with 1 teaspoon water

Let's Cook

  1. Step 1.

    Prepare: ½ recipe Basic Pie or Pastry Dough, or All-Butter Pie or Pastry Dough

  2. Step 2.

    Preheat the oven to 375°F.

  3. Step 3.

    Heat in a 10-inch ovenproof skillet (preferably cast-iron) over medium heat until shimmering: 2 tablespoons vegetable oil

  4. Step 4.

    Add and sauté until soft, 6 to 8 minutes: 1 onion, chopped; 1 celery rib, chopped; ½ green bell pepper, chopped

  5. Step 5.

    Stir in and sauté 1 minute more: 4 green onions, chopped; 4 garlic cloves, finely chopped; 2 teaspoons fresh thyme or 1 teaspoon dried thyme; ½ teaspoon sweet paprika; ½ teaspoon black pepper; ½ teaspoon salt; ¼ teaspoon cayenne pepper

  6. Step 6.

    Add and stir until the vegetables are coated with flour: 2 tablespoons all-purpose flour

  7. Step 7.

    Stir in: ½ cup heavy cream; ½ cup chicken stock or broth or clam juice

  8. Step 8.

    Bring to a simmer and cook until slightly thickened. Stir in and cook for 5 minutes: 1 pound fresh or thawed frozen crawfish tail meat

  9. Step 9.

    Remove from the heat. Roll out the dough into a round large enough to fit into the skillet and place on top of the crawfish, tucking in any overhanging edges. Cut a few slits in the crust and brush with: 1 large egg, beaten with 1 teaspoon water

  10. Step 10.

    Bake until golden brown and bubbling, 25 to 30 minutes. Let cool for 15 minutes before serving.

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