Crawfish Pie Food

DOUG'S CRAWFISH PIE

Steps:

• Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
• Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
• Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
• Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
• Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

CRAWFISH PIE

Steps:

• Preheat oven to 400°. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.

LOUISIANA CRAWFISH PIE

Steps:

• 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.

CRAWFISH PIE

Steps:

• 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.

HOMEMADE CRAWFISH PIE

Steps:

• Press one pie crust into an un-greased pie plate. Bake the pie crust (use pie weights) at 400 degrees for 7 minutes. Set aside to cool.
• Heat the oil and flour over medium heat, stirring regularly until it turns a caramel color. It should take about 10-15 minutes.
• Add the onions and green peppers and cook for about 1-2 minutes.
• Add the tomatoes and Cajun seasoning and cook for 1-2 minutes.
• Add the fish broth and bring to a boil; simmer for 5 minutes.
• Add the cream and crawfish and bring back to a simmer for 5 minutes. Add additional Cajun seasoning to taste if desired.
• Remove from heat and pour into the par-baked pie crust.
• Top with the second pie crust. Cut slits in top of crust so the filling doesn't leak out. Make sure to seal the pie crust around the edges to prevent the filling from leaking out.
• Brush with the egg wash (1 beaten egg mixed with 1 tbsp. water).
• Bake for 25-30 minutes, or until the crust is golden brown.
• Remove from oven and let cool for 20 minutes. Slice and serve garnished with green onions and Louisiana hot sauce.

CRAWFISH PIE

Steps:

• Melt butter in skillet and saute onion green pepper, celery, salt, cayenne and white pepper until onions are golden.
• Add tomatoes and cook for 3 minutes, stirring occasionally.
• Add crawfish tails and cook for 3 minutes, stirring occasionally.
• Dissove flour in water and add to skillet, stirring constantly until mixture thickens.
• Remove from heat and let thicken 20 to 30 minutes.
• Preheat oven to 400 degrees.
• Pour crawfish mixture into 9-inch deep dish pie shell; top with upper crust and bake 30-40 minutes or until crust is golden brown.
• Cool for 10 minutes and serve.

CRAWFISH PIE

Steps:

• Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
• Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
• Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
• Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
• Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
• Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
• To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
• Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
• Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy

CRAWFISH PIE

Steps:

• Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
• Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
• Individual pies:
• Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

LOUISIANA CRAWFISH PIE

Steps:

• To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes.
• Create a well in the butter and flour mixture and pour in 1/2 cup cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more water if necessary. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That's perfect. If you find the dough needs more moisture, add a tablespoon more. Press and knead the dough into a disk.
• Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
• To make the filling, in a large saucepan over medium heat, melt the butter. Add the onion, bell pepper, and celery and cook for 5 to 10 minutes until they start to soften. Add the garlic, give it a quick stir, and cook for 2 to 3 minutes, being very careful not to let the garlic burn.
• Add the milk and crawfish tails (along with any liquid that came out of the bag). Give a gentle stir, being careful not to over mix the crawfish tails (as you risk breaking them up). Add the parsley, green onions, breadcrumbs, Tony Cachere's or Old Bay seasoning, and salt and peppers to taste; bear in mind that the blend of all four is important to round out the seasoning
• Cook for 5 minutes until the entire mixture is warm. Taste for seasoning and adjust. Keep in mind the seasoning doesn't change while the pie is cooking, so you want to have plenty of flavor at this point. Turn the heat off and cover the mixture while you start on the crust.
• Place a rack in the upper third of the oven and preheat to 375° F. On a well-floured surface, roll one of the disks of dough to about 1/8-inch thick and about 12 inches in diameter. Transfer it to a 9-inch to 11-inch pie pan. Trim the edge almost even with the edge of the pan. Prick with the tines of a fork a few times all over.
• Spray one side of a piece of foil with nonstick cooking spray and place, greased side down, onto the bottom crust. Fill with dry beans or pie weights and bake for 15 minutes. Remove the weights and foil and bake for another 10 minutes, until just golden brown. Lower the heat to 350° F.
• Spoon filling into the pie crust. Roll out the other disk of dough in the same manner as the first and lay it carefully over the filling, crimping the edges with a fork to seal the top and bottom crusts. Prick pie with tines of a fork a few times so steam can escape while baking. Brush the top of the pie with the egg white and water mixture and bake until golden brown, about 45 minutes. If your crust starts to turn brown too quickly, remove it from the oven and cover with aluminum foil, then return it to the oven.
• Allow to rest for 10 minutes. Slice and serve with a green salad and crisp white wine.

CRAWFISH PIE

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

EASY CRAWFISH PIE RECIPE

Steps:

• In a large skillet over medium-high heat, add butter.
• Once melt, add onions, carrots, celery, and garlic. Cook for about 5-7 minutes or until tender.
• Add in flour, salt, pepper, thyme, parsley, chicken broth, heavy cream, and optional cajun seasoning. Whisk until there are no lumps.
• Turn the heat to medium-low and simmer for 5 minutes.
• Add crawfish tails, mix with the vegetables. Cover and simmer for another 3-5 minutes or until the crawfish meat just turns opaque. (If you use pre-cooked crawfish tails, you can simply add the crawfish tails together with the frozen peas).
• Stir in frozen peas. Mix well. Remove from heat and set aside.
• Preheat oven to 400°F.
• Remove the pie dough from the refrigerator. On a clean surface dusted with flour, roll each dough disk into a 12-inch circle.
• Place one crust into a 9-inch pie pan. Trim the overhang of dough with a knife and discard.
• Spoon the crawfish pie filling on top of the bottom crust.
• Cover the filling with the second crust. Trim the extra overhang off the sides.
• Seal the edges by crimping the pie crusts together.
• Use a sharp pairing knife to cut several small slits in the top crust to allow steam to escape.
• Brush the top of the curst with egg wash.
• Bake for 30-40 minutes or until the crust turns golden brown.
• Allow it to cool for 10-15 minutes before cutting into slices. Serve and enjoy!

CORN AND CRAWFISH POT PIE

Steps:

• Preheat oven to 400 degrees. Heat large sauté pan over medium heat. Add olive oil and leeks to the pan. Sauté until leeks begin to soften and brown; season with 1/4 teaspoon salt. Add carrots and celery to pan, season with 1/4 teaspoon salt; cook for five minutes, stirring occasionally. Stir in fresh corn and sauté for another 2-3 minutes. Transfer mixture to a large baking dish. Set aside.
• In same pan, melt butter. Sauté crawfish tails for 2-3 minutes, coating well with the butter. Sprinkle in flour and stir well to coat. Allow to cook for 1 minute. Add vegetable stock, Old Bay seasoning, smoked paprika, pepper and remaining salt; stir well to combine. Bring to a gentle boil. When sauce has thickened, transfer to baking dish with vegetables. Stir well to evenly combine.
• Depending on the size and shape of your baking dish, top with pie crust--either whole or cut into strips and laid into a criss-cross pattern. Brush beaten egg over pie crust.
• Bake 20-30 minutes or until crust is golden brown. Allow to cool for 10 minutes before serving; filling will be extremely hot.