Crawfish Pie

iamwinfred

This Crawfish Pie Recipe is the kind of Louisiana comfort food that turns a regular weeknight into something special. A buttery, flaky crust holds a rich, creamy filling loaded with tender crawfish tails, the holy trinity of onion, celery, and bell pepper, and just enough Cajun seasoning to make every bite sing.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings slices

Calories 340 kcal

Equipment

Cast iron skillet
9-inch pie dish Glass recommended for even browning and to check bottom crust
Mixing bowls
Wooden spoon
Pastry brush Silicone recommended for easy cleaning
Measuring cups and spoons
Cutting board and knife
Rimmed baking sheet To catch any drips while baking
Aluminum foil Optional, for covering edges if browning too quickly

Ingredients

2 tablespoons unsalted butter
1 small yellow onion about 1 cup or 150g, finely diced
1 stalk celery finely diced
0.5 green bell pepper finely diced
3 cloves garlic minced
1 pound Louisiana crawfish tail meat 454g, thawed and drained well
2 tablespoons all purpose flour
0.5 cup seafood stock 120ml, or chicken stock
0.25 cup heavy cream 60ml
1 tablespoon Creole seasoning such as Tony Chachere's
0.25 teaspoon cayenne pepper optional, to taste
3 green onions thinly sliced
2 tablespoons fresh parsley chopped
salt and black pepper to taste
1 package refrigerated double pie crust or homemade pastry for a 9 inch double crust pie
1 large egg beaten, for egg wash

Instructions

Let pie crust sit at room temperature for 10 minutes. Line a 9 inch pie dish with one crust, trim excess leaving ½ inch overhang, and refrigerate.
Melt butter in a cast iron skillet over medium heat. Add onion, celery, and bell pepper. Cook 6–8 minutes until soft. Add garlic and cook 30 seconds until fragrant.
Sprinkle flour over vegetables and stir 1–2 minutes to cook out raw taste. Slowly pour in stock while stirring, scraping up browned bits. Simmer 2–3 minutes until thickened.
Stir in crawfish, heavy cream, Creole seasoning, and cayenne. Simmer 5 minutes until thick. Fold in green onions and parsley. Season with salt and pepper. Cool 10 minutes.
Preheat oven to 375°F. Pour cooled filling into chilled crust. Top with second crust, trim, crimp edges to seal, and cut 4–5 slits for steam.
Brush top with beaten egg. Place pie on a rimmed baking sheet. Bake 35–40 minutes until golden and bubbling. Cover edges with foil if browning too fast. Rest 15 minutes before slicing.

Notes

Always drain your crawfish tails well and pat them dry to avoid adding excess liquid to the filling.
Let the filling cool for about 10 minutes before pouring into the crust to prevent a soggy bottom.
Use a glass or metal pie dish instead of ceramic for better heat conduction and a crisp bottom crust.
If your crawfish tails taste muddy, rinse them briefly under cold water before using.
Swap half the crawfish for lump crab meat for a delicious crawfish and crab pie variation.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 12–15 minutes for best results.
Fully baked and cooled pie can be wrapped tightly and frozen for up to 2 months.
For individual hand pies, use a muffin tin and adjust baking time accordingly.
Add a handful of shredded cheddar or Monterey Jack to the filling for extra richness.
Serve with a crisp green salad, steamed rice with hot sauce, or buttered corn on the cob.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 24gProtein: 12gFat: 21gSaturated Fat: 9gCholesterol: 95mgSodium: 480mgFiber: 1g

Keyword cajun comfort food, crawfish pie, louisiana recipe, seafood pie, southern cooking