Best 13 Crawfish Pie Recipes

CRAWFISH PIE

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

CRAWFISH PIE

Steps:

• Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
• Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. 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. Serve hot as a main course.
• 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. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

CRAWFISH PIE

Steps:

• Preheat oven to 350 degrees F.
• Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot.
• Combine all ingredients thoroughly.

CRAWFISH PIE (MINI)

Steps:

• Melt butter.
• Then add bell peppers, onions garlic and shallots to saute.
• Add soup, crawfish and tomato sauce.
• Cook 5 minutes.
• Add milk.
• Cook 5-10 minutes on low.
• Add powder seasonings to taste and bread crumbs.
• Spoon in shells.
• Bake at 350 for 30-40 minutes.
• These can be frozen BEFORE baking!

DOUG'S CRAWFISH PIE

Steps:

• Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
• Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
• Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
• Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
• Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

CRAWFISH POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• Bake the puff pastry on a baking sheet until all puffy and delicious, about 10 minutes. Set aside and increase oven temperature to 400 degrees F.
• Drain the crawfish tails and squeeze excess liquid out. (Wet tails can effect the thickness of the finished sauce.)
• In a pot of salty water, cook the potatoes until they are softened but have a little crunch still left in them, then drain and set aside.
• Add the turnips to a pot of BOILING salty water. Cook until softened, then drain and run under cold water. Set aside.
• In a medium saucepan (big enough to hold all the ingredients), melt the butter. When the butter is melted and bubbling, add the flour and blend in with a whisk. Keep whisking on medium heat for 5 minutes (do not brown, you are just cooking some of the floury flavor out).
• Add the stock and cream, then increase heat to medium-high. DO NOT STOP STIRRING. As it heats up the mixture will get thicker. Add the Worcestershire, porcini powder, hot sauce, and salt, pepper and Creole/Cajun seasoning to taste. Cook until the bechamel mixture is thickened and bubbly, then add the drained crawfish and mix in. Cook, stirring, until the mixture returns to a boil. (If the mixture needs more thickening you can do it with a mixture of flour and butter, a tablespoon at a time, waiting for it to return to a boil each time. This is as thick as it's gonna get.)
• Add the peas and carrots, pearl onions, potatoes and turnips. Stir gently, so as not to break up the potatoes and turnips.
• Spoon the mixture in vessel of your choice and top with the cooked puff pastry. Put the whole thing back into the oven.
• Have a beverage. Cook until and bubbly and the puff pastry is starting to brown. Garnish with fresh parsley and/or dill. Serve with lemon wedges and hot pepper infused vinegar.

MOM'S EASY CRAWFISH PIE

Steps:

• Saute white onions in half of the butter.
• Add the cream of mushroom and simmer for 3 minute.
• Pour into a bowl with evap. milk, set aside.
• Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
• Pour crawfish mix into bowl, mix well.
• Pour into pie crusts and bake at 350 for 20-30 minutes.
• Watch the color. You want a light to medium brown.

LOUISIANA CRAWFISH PIE

Steps:

• In a 12-inch saute pan, heat the oil and butter together.
• Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
• Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
• Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
• Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
• Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
• Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
• Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
• If it appears dry, add more water, 1 teaspoon at a time.
• Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
• Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
• Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
• Bake the pie for 30 minutes, or until the crust is golden brown.

KARDEA'S CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
• In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
• Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
• Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

CRAWFISH PIE

Steps:

• Melt butter in skillet and saute onion green pepper, celery, salt, cayenne and white pepper until onions are golden.
• Add tomatoes and cook for 3 minutes, stirring occasionally.
• Add crawfish tails and cook for 3 minutes, stirring occasionally.
• Dissove flour in water and add to skillet, stirring constantly until mixture thickens.
• Remove from heat and let thicken 20 to 30 minutes.
• Preheat oven to 400 degrees.
• Pour crawfish mixture into 9-inch deep dish pie shell; top with upper crust and bake 30-40 minutes or until crust is golden brown.
• Cool for 10 minutes and serve.

LOUISIANA CRAWFISH PIE

Steps:

• 1. Preheat oven to 375* In medium saucepan over medium heat sauté the onions, bell pepper, celery and garlic in butter until onions have wilted.
• 2. Add the seasonings, mushroom soup, and liquid crab boil. Stir well. Add the Velveeta cheese and stir until completely melted.
• 3. Add the crawfish/shrimp to the mixture. Bring mixture to a low boil then simmer about 10 minutes. Add the parsley and continue to stir often to prevent scorching.
• 4. Add either the breadcrumbs or cornstarch slurry to thicken up the mixture. You can also add more or less cheese to achieve your desired consistency. The filling should be as firm as pudding, not runny.
• 5. Place pie crust into a pie plate and trim excess dough. Fill crust with mixture then place the second pie crust over the filling.
• 6. Tuck in the excess dough under the bottom crust edge and crimp the edges together. Brush melted butter over the top of the crust.
• 7. Cut 3 or 4 slits in the top of the crust. Place pie on baking sheet and bake at 375* for 30 minutes or until crust is golden brown. Let pie sit for 20 minutes before cutting. Enjoy!
• 8. *Note: Some images borrowed from internet

CRAWFISH PIE

Steps:

• Saute onions, garlic, bell pepper and celery in butter until limp.
• Add tomato sauce, crawfish and parsley.
• Cook slowly for 10 minutes.
• Turn off heat.
• Add bread crumbs, salt, pepper, egg and milk then mix well.
• Bake 35 to 40 minutes in 350 degree oven.
• If you don't care for the delicious mud bugs you may substitute shrimp.

CRAWFISH PIE

Steps:

• 1. Sauté onions, celery, and garlic in the butter over high heat in a sauce pan until thoroughly cooked (approximately 5 to 10 minutes). Add soup, milk, and cornstarch and cook over high to medium heat for 10 minutes, stirring occasionally.
• 2. Add crawfish tails and cook over high to medium heat until tender (approximately 10 to 15 minutes). Add seasoning to desired taste.
• 3. Pour filling into bottom pie crusts. Cover with top crusts and cut small slits into crust. Bake at 350 for 15 minutes then reduce heat to 300 and bake until golden brown (approximately 35 to 40 minutes).