Ever since I have been cooking, I have been searching for a crawfish pie recipe that sounded similar to the ones I so fondly remember. I thought I found one about a year ago and waited until a trip to New Orleans to try them out for my siblings since I knew they were the only ones other than myself who could make a true comparison. While I was preparing them, I could tell something wasn't right and my fears were confirmed when my brother Trey told me they were like eating Cajun flavored sawdust. They were absolutely too dry and we ended up having to pitch them.
This was my second attempt and since I was unable to find another individual pie recipe I figured I would give this full size pie a go. It was to die for! The flavor was spot on and although the filling was more loose than my Grannie's recipe it was outrageously delicious. I found the pie crust very crumbly and tough to make into a pretty presentation, but the end result was a perfectly flavored crust with just the right flakiness. I wouldn't change a thing and I can officially claim my crawfish pie recipe hunt over. I have decided to savor the memory of my Grannie's recipe and start a new tradition with this one!
I think I might even get the Dirty Coast T-shirt with the design below to celebrate my success:
Adapted from Emeril Lagasse
- 2 1/2 cups flour
- 1 teaspoon salt
- 2/3 cup shortening
- 5 1/2 tablespoons ice water
- 1/2 stick butter
- 1 cup chopped yellow onion
- 1 chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1/4 teaspoon Emeril's Essence
- 1/2 cup chopped tomatoes
- 1 pound peeled crawfish tails
- 2 tablespoons chopped parsley
- 1/4 cup Parmesan cheese
- 2 tablespoons flour
- 1 cup chicken stock
- 2 tablespoons chopped chives
In a food processor, combine the flour and salt. Using short pulses work in the shortening until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circle for the top of the pie.
In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, shallots, garlic, salt, cayenne, Essence, and black pepper.
Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes.
Add the crawfish tails and parsley.
Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the chicken stock and add to the pan.
Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Add the Parmesan cheese and mix well.
Cool for at least 30 minutes.
Preheat the oven to 400 degrees F.
Pour the cooled filling into the piecrust.
Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash.
Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives.