Description
A savory double-crust pie filled with crawfish tails, the holy trinity, and Cajun seasonings — sautéed in butter, thickened with cornstarch, and baked in a golden pastry crust. A classic Louisiana dish that is as impressive at a dinner party as it is satisfying on a weeknight.
Ingredients
Instructions
-
Sauté bell pepper, onion, and celery in butter until tender.
-
Add crawfish fat (if using) and simmer for 10 minutes.
-
Add crawfish tails, green onions, parsley, and all seasonings. Stir well.
-
If filling is too loose, thicken with a little cornstarch dissolved in cold water.
-
Allow filling to cool completely before assembling the pie.
-
Preheat oven to 450°F. Place half the pie crust dough in a 9-inch pie pan.
-
Fill with cooled crawfish filling. Place top crust over filling, moisten edges, and seal. Cut 2–3 one-inch slits in the top crust.
-
Bake at 450°F for 10 minutes, then reduce oven to 375°F and bake 35 minutes longer until golden brown.
-
Let rest 10 minutes before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 13g65%
- Cholesterol 185mg62%
- Sodium 620mg26%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The filling must be completely cooled before going into the crust — hot filling will make the bottom crust soggy.
crawfish pie recipe, Louisiana crawfish pie, Cajun crawfish pie, double crust crawfish pie, seafood pie recipe, crawfish filling recipe, classic Louisiana pie
