Crawfish Pie

Total Time:
2 hr 45 min
Prep:
1 hr 50 min
Cook:
55 min

Yield:
6 servings

Ingredients
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2/3 cup lard
  • 4 1/2 tablespoons ice water
  • 1/2 stick butter
  • 1 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 cup chopped celery
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped tomatoes
  • 1 pound peeled crawfish tails
  • 2 tablespoons chopped parsley
  • 2 tablespoons flour
  • 1 cup water
  • 2 tablespoons chopped chives
  • 1 tablespoon brunoise red peppers
  • 1/4 cup grated Parmegiana-Reggiano
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.


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    Kardea's Crawfish Pie