- Total: 2 hr 45 min
- Prep: 1 hr 50 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 554
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 128 mg
- Sodium
- 655 mg
- Total: 2 hr 45 min
- Prep: 1 hr 50 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 554
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 128 mg
- Sodium
- 655 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
- In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
- Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.
