Crawfish Pie with Side Salad

Instructions

1. 1

   Prepare Oven and Crust: Preheat your oven to 400°F (200°C). Gently press one pie crust into the bottom and up the sides of a 9-inch pie plate. Do not prick the bottom. Set aside.

2. 2

   Sauté the Holy Trinity: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.

3. 3

   Make the Roux and Sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw taste, creating a blond roux. Gradually whisk in the milk until smooth, then stir in the condensed cream of mushroom soup. Bring the mixture to a simmer and cook, stirring, until it thickens, about 3-4 minutes.

4. 4

   Combine the Filling: Remove the skillet from the heat. Add the thawed and drained crawfish tails, Cajun seasoning, salt, and pepper. Gently fold to combine, being careful not to break up the crawfish. Stir in the sliced green onions and chopped parsley.

5. 5

   Assemble the Pie: Pour the warm crawfish filling into the prepared pie crust, spreading it evenly. Place the second pie crust over the top. Trim any excess dough from the edges, then press and crimp the top and bottom crusts together to seal. Cut 4-5 slits in the top crust to allow steam to escape.

6. 6

   Bake to Perfection: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust. Place the pie on a baking sheet to catch any drips and bake for 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.

7. 7

   Rest and Serve: Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing. This crucial step allows the creamy filling to set, ensuring clean slices. Serve warm.