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+ servings
three baked crawfish pies on a wooden background with a red plaid napkin
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4 from 1 vote

Crawfish Pie

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 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Servings 4 people
Calories 216kcal
Author Lisa B.


  • 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


  • 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.


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.


Serving: 1serving | Calories: 216kcal | Carbohydrates: 4g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 44.4mg | Sodium: 279mg | Potassium: 525mg | Fiber: 0.8g | Sugar: 0.5g