Easy Crawfish Pie Recipes

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.

Steps:

• Saute white onions in half of the butter.
• Add the cream of mushroom and simmer for 3 minute.
• Pour into a bowl with evap. milk, set aside.
• Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
• Pour crawfish mix into bowl, mix well.
• Pour into pie crusts and bake at 350 for 20-30 minutes.
• Watch the color. You want a light to medium brown.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Bake the puff pastry on a baking sheet until all puffy and delicious, about 10 minutes. Set aside and increase oven temperature to 400 degrees F.
• Drain the crawfish tails and squeeze excess liquid out. (Wet tails can effect the thickness of the finished sauce.)
• In a pot of salty water, cook the potatoes until they are softened but have a little crunch still left in them, then drain and set aside.
• Add the turnips to a pot of BOILING salty water. Cook until softened, then drain and run under cold water. Set aside.
• In a medium saucepan (big enough to hold all the ingredients), melt the butter. When the butter is melted and bubbling, add the flour and blend in with a whisk. Keep whisking on medium heat for 5 minutes (do not brown, you are just cooking some of the floury flavor out).
• Add the stock and cream, then increase heat to medium-high. DO NOT STOP STIRRING. As it heats up the mixture will get thicker. Add the Worcestershire, porcini powder, hot sauce, and salt, pepper and Creole/Cajun seasoning to taste. Cook until the bechamel mixture is thickened and bubbly, then add the drained crawfish and mix in. Cook, stirring, until the mixture returns to a boil. (If the mixture needs more thickening you can do it with a mixture of flour and butter, a tablespoon at a time, waiting for it to return to a boil each time. This is as thick as it's gonna get.)
• Add the peas and carrots, pearl onions, potatoes and turnips. Stir gently, so as not to break up the potatoes and turnips.
• Spoon the mixture in vessel of your choice and top with the cooked puff pastry. Put the whole thing back into the oven.
• Have a beverage. Cook until and bubbly and the puff pastry is starting to brown. Garnish with fresh parsley and/or dill. Serve with lemon wedges and hot pepper infused vinegar.