Crawfish Pie

1. 1
   prep · ~10 min

   Make the pie dough.

   1.In a large mixing bowl, whisk together 2.5 cups flour and a pinch of salt.

   2.Cut 1 cup cold cubed butter into the flour using a pastry cutter or your fingers until it resembles coarse crumbs with pea-sized butter bits.

   3.Drizzle 4-5 tablespoons of ice-cold water over the mixture, one tablespoon at a time, tossing with a fork until the dough just holds together when pressed.

   4.Divide the dough in half, shape into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

   TIPKeep everything cold — cold butter and ice water make the flakiest crust. Overworking the dough makes it tough.
2. 2
   saute · ~8 min

   Sauté the holy trinity.

   1.Melt 3 tablespoons of butter in a large skillet over medium heat.

   2.Add chopped onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.

   3.Add minced garlic and cook for another 1 minute until fragrant.

   TIPDon't brown the vegetables — you want them soft and translucent for a sweet, mellow base.
3. 3
   saute · ~15 min

   Build the roux and filling.

   1.Sprinkle 3 tablespoons of flour over the softened vegetables and stir continuously for 2 minutes to cook out the raw flour taste.

   2.Gradually pour in 1.25 cups of water while whisking to prevent lumps, then stir in the tomato paste.

   3.Bring to a gentle simmer and cook until the sauce thickens slightly, about 3-4 minutes.

   4.Fold in the crawfish tails, salt, black pepper, cayenne, smoked paprika, and fresh thyme. Cook for 5 minutes, stirring occasionally.

   5.Remove from heat and stir in the sliced green onions and lemon juice. Let the filling cool to room temperature.

   TIPLet the filling cool completely before adding to the pie shell — hot filling melts the butter in the crust and makes it soggy.
4. 4
   prep · ~8 min

   Roll out the bottom crust.

   1.Preheat the oven to 375°F (190°C).

   2.On a lightly floured surface, roll one disc of dough into a 12-inch circle about 1/8 inch thick.

   3.Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.

   4.Trim the overhang to about 1 inch.
5. 5
   assemble · ~7 min

   Assemble the pie.

   1.Spoon the cooled crawfish filling into the prepared bottom crust, spreading it evenly.

   2.Roll out the second dough disc into an 11-inch circle.

   3.Place the top crust over the filling. Trim the edges and crimp them together with the bottom crust to seal.

   4.Cut 3-4 small slits in the top crust to allow steam to escape. Brush the surface with the beaten egg.

   TIPAn egg wash gives the crust a rich, golden-brown sheen. Make sure the steam vents are open, or the filling may bubble out the sides.
6. 6
   bake · ~35 min

   Bake the crawfish pie.

   1.Place the pie on a baking sheet to catch any drips.

   2.Bake at 375°F (190°C) for 30-35 minutes, until the crust is deeply golden and the filling is bubbling through the vents.

   3.If the crust edges brown too quickly, cover them loosely with strips of aluminum foil.

   TIPBake until the filling is visibly bubbling — that's how you know the sauce has thickened properly inside the pie.
7. 7
   rest · ~15 min

   Rest the pie before slicing.

   Let the crawfish pie cool on a wire rack for at least 15 minutes before slicing. This allows the filling to set so it doesn't run out when you cut into it.

8. 8
   serve

   Slice and serve warm.

   Cut into generous wedges and serve warm, paired with a simple green salad or steamed green beans for a true Cajun-inspired meal.

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