Crawfish Pie

4 from 1 vote

Savory crawfish pie is filled with tender crawfish tails, vegetables and seasonings then baked in a flaky pie crust until golden brown.

Course Entrees, Main Courses

Cuisine American, Cajun, Creole

Prep Time 17

Cook Time 40

Resting Time 10

Servings people

Calories 216kcal

Author Lisa B.

Ingredients

½ stick unsalted butter
1 medium bell pepper diced
2 cloves garlic minced
1 cup chopped onion
½ cup chopped green onion
¼ cup all-purpose flour
3 cups seafood or chicken stock
2 teaspoons dried oregano
½ teaspoon hot sauce plus more to taste
1 pound cooked crawfish tail meat
2-3 pie crusts thawed
1 large egg beaten
2 tablespoons water
Salt and pepper

Instructions

Preheat oven to 350 degrees F.
Melt butter in a large pot over medium heat.
Add bell pepper, garlic, onion and green onion. Sauté until vegetables are tender, about five minutes.
Gradually add the flour, whisking to prevent lumps. Cook for an additional two minutes to remove the raw flour taste.
Add the seafood or chicken stock. Continue to whisk to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Add oregano, hot sauce and crawfish meat. Season with salt and pepper to taste.
Fit one pie crust into the bottom of a 9-inch pie plate. Trim the edges.
Spoon the crawfish mixture into the pie shell. Fit a second pie crust over the top. Trim and crimp the edges. Cut slits into the top of the pie to allow steam to vent.
Alternatively, spoon the crawfish mixture into individual ramekins. Cut the pie crusts to fit over the top of each ramekin with 1/4 – inch overhang. Seal and crimp the edges to the ramekin. Cut slits in the top to allow steam to escape.
Combine the egg and the water. Gently brush the egg wash over the top of the crust.
Place pies on a foil lined baking sheet to catch any drips. Bake for 35 – 40 minutes until the crust is flaky and golden brown. Allow the pie to stand for 10 minutes before serving.

Notes

Reheating instructions:

Leftover crawfish pies should be covered and stored in the refrigerator within two hours. Because crawfish meat has a lot of fat, it can go rancid pretty quickly. I recommend eating leftover pies within two days. To reheat, simply preheat the oven to 350 degrees F and bake until the pie is heated through, about 10 minutes.

Nutrition