Crawfish Pie
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 medium
Bell Pepper (chopped)1 large
Onion (chopped)2 stalks
Celery (chopped)3 cup
Butter790 g
Crawfish (peeled tails)1 cup
Parsley (minced)1.083333 tsp
Salt1 tsp
Black Pepper1 tsp
Red Pepper1 tsp
Garlic PowderDirections:
1
Add bell pepper, onion and celery to butter and saute until tender
2
Add crawfish fat and simmer covered 10 minutes
3
Add crawfish tails, green onions and remainder of seasonings
4
Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy
5
Using your favorite pie crust recipe, make enough pie dough for a double crust pie
6
Place the dough in a 9-inch pie pan
7
Gently press the dough to the bottom and sides
8
Cut excess dough, leaving a 1-inch overhang
9
Fill the pie shell with the cooled filling
10
With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell
11
Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust
12
Crimp the top and bottom crusts together, trim
13
Cut 2 or 3 one-inch parallel slits in the top of the pie
14
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
15
Serve hot as a main course
16
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
17
Roll the dough, fit into the cups, place the filling in the cups
18
Moisten the edges with cold water
19
Place a circle of dough on top
20
Crimp edges together
21
Cut a 1-inch slit in the center
22
Bake as above