Louisiana Crawfish Pie
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
Crawfish Filling
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped green bell pepper
- 1⁄2 cup finely chopped celery
- 2 garlic cloves, minced
- 1 tablespoon creole seasoning
- 2 tablespoons all-purpose flour
- 1 1⁄2 lbs crawfish tails, peeled
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons Tabasco sauce
- 3⁄4 cup heavy cream
-
Louisiana Piecrust
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon creole seasoning
- 1⁄4 teaspoon salt
- 1⁄2 cup cold vegetable shortening
- 3 -5 tablespoons ice water
directions
- In a 12-inch saute pan, heat the oil and butter together.
- Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
- Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
- Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
- Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
- Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
- Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
- Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
- If it appears dry, add more water, 1 teaspoon at a time.
- Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
- Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
- Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
- Bake the pie for 30 minutes, or until the crust is golden brown.
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