📝 About This Recipe
Deep from the heart of Acadiana, this Crawfish Pie is a celebration of the bayou's most prized bounty. Succulent crawfish tails are smothered in a rich, golden 'Trinity' gravy infused with aromatic spices and encased in a buttery, shatteringly crisp pastry. This dish perfectly balances the rustic comfort of a pot pie with the sophisticated, spicy soul of Louisiana Creole cooking.
🥗 Ingredients
The Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cubed into small pieces)
- 1/2 cup Buttermilk (ice cold)
- 1 teaspoon Salt
The Filling
- 1 pound Crawfish tails (peeled and deveined, with fat if possible)
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 1/2 large Green bell pepper (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 1/4 cup All-purpose flour (for the roux)
- 1 1/2 cups Seafood stock (warm)
- 1/4 cup Heavy cream
- 2 teaspoons Cajun seasoning (low sodium preferred)
- 1 teaspoon Worcestershire sauce
- 1/2 cup Green onions (finely sliced)
- 2 tablespoons Fresh parsley (chopped)
Egg Wash
- 1 large Egg (beaten)
- 1 tablespoon Water
👨🍳 Instructions
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1
Prepare the crust by pulsing flour and salt in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
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2
Slowly drizzle in ice-cold buttermilk while pulsing until the dough just begins to come together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
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3
Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat.
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4
Add the 'Holy Trinity'—onion, bell pepper, and celery. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 3-4 minutes to create a light blond roux.
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6
Slowly whisk in the seafood stock, ensuring no lumps form. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon.
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7
Stir in the crawfish tails (and any fat from the package), Cajun seasoning, Worcestershire sauce, and heavy cream. Simmer for 5 minutes.
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8
Remove from heat and fold in the green onions and parsley. Taste and adjust seasoning with extra salt or cayenne if desired. Let the filling cool slightly while you roll the dough.
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9
On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Press it gently into the bottom and sides. Roll out the second disc for the top crust.
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10
Pour the crawfish filling into the prepared bottom crust. Place the top crust over the filling.
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11
Trim the excess dough, leaving a 1-inch overhang. Fold the edges under and crimp with your fingers or a fork to seal. Cut 3-4 steam vents in the center of the top crust.
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12
Brush the top of the pie thoroughly with the egg wash for a golden, glossy finish.
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13
Bake for 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling through the vents.
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14
Allow the pie to rest for 15 minutes before slicing; this is crucial to let the sauce set so it doesn't run when served.
💡 Chef's Tips
If using frozen crawfish tails, thaw them completely and do not rinse them—the yellow 'fat' in the bag is pure flavor! For a shortcut, you can use high-quality store-bought refrigerated pie crusts, but homemade buttermilk crust adds superior flakiness. To prevent a soggy bottom, place your pie plate on a preheated baking sheet in the oven. If the edges of the crust brown too quickly, cover them with thin strips of aluminum foil halfway through baking. Adjust the heat by adding a dash of hot sauce or a pinch of cayenne pepper to the filling if you prefer a spicier kick.
🍽️ Serving Suggestions
Serve with a side of steamed white rice or a simple green salad with a lemon vinaigrette to cut through the richness. A crisp, cold Sauvignon Blanc or a light pilsner beer pairs beautifully with the seafood and spices. Offer extra crystal-style hot sauce on the table for guests who want more heat. A side of Maque Choux (Cajun corn and peppers) makes this a truly authentic Louisiana feast. Finish the meal with a classic bread pudding or café au lait.