Dorothys Crawfish Pie Recipes

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.

CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the flour and salt. Using your hands work in the lard 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 circles for the top of the pie.
• In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, 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 water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
• 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, red peppers, and cheese.

EASY CRAWFISH PIE RECIPE

Steps:

• In a large skillet over medium-high heat, add butter.
• Once melt, add onions, carrots, celery, and garlic. Cook for about 5-7 minutes or until tender.
• Add in flour, salt, pepper, thyme, parsley, chicken broth, heavy cream, and optional cajun seasoning. Whisk until there are no lumps.
• Turn the heat to medium-low and simmer for 5 minutes.
• Add crawfish tails, mix with the vegetables. Cover and simmer for another 3-5 minutes or until the crawfish meat just turns opaque. (If you use pre-cooked crawfish tails, you can simply add the crawfish tails together with the frozen peas).
• Stir in frozen peas. Mix well. Remove from heat and set aside.
• Preheat oven to 400°F.
• Remove the pie dough from the refrigerator. On a clean surface dusted with flour, roll each dough disk into a 12-inch circle.
• Place one crust into a 9-inch pie pan. Trim the overhang of dough with a knife and discard.
• Spoon the crawfish pie filling on top of the bottom crust.
• Cover the filling with the second crust. Trim the extra overhang off the sides.
• Seal the edges by crimping the pie crusts together.
• Use a sharp pairing knife to cut several small slits in the top crust to allow steam to escape.
• Brush the top of the curst with egg wash.
• Bake for 30-40 minutes or until the crust turns golden brown.
• Allow it to cool for 10-15 minutes before cutting into slices. Serve and enjoy!

DOROTHY'S CRAWFISH PIE

Steps:

• 1. Preheat over to 350 degrees.In a food process, pour 2 1/2 cups all purpose flour, 1 teaspoon salt, 1 stick unsalted chilled butter, 1/2 cup chilled vegetable shortening. Slice shortening into 1 inch pieces. Pulse 5-6 times until the texture of peas. Add 6-8 tablespoons of ice water and pulse. Once pastry starts to stick together remove from food processor and divide into two balls. Fallen each ball into discs and wrap in plastic wrap and chill until ready to use. If you choose you may use a mixing bowl and pastry cutter to make your pie crust. You may use 2-9 inch pie crusts from the dairy section in the grocery store.I like to make my own.
• 2. In a heavy skillet on medium place stick of butter and melt. Place vegetables and saute until onion is translucent. Add tomatoes and simmer 4-5 minutes. Add cream of mushroom soup and stir until mixed, if too thick you may add unsalted chicken broth 1/2 cup at a time until the consistency you would like. Simmer until heated through then add crawfish and seasonings. Taste and add more if needed. Let cool before pouring into crust. May take up to 30 minutes.
• 3. Remove pie crust from refrigerator. On floured surface roll out the bottom crust and place into a deep dish pie pan. I used a 10inch. Trim to within 1 inch. Pour crawfish mixture into crust. Roll out top crust and place over pie mixture. Trim to within one inch of pain, turn until and crimp edges. Cut 4 slices in top of pie so that heat will escape. Bake for 45-55 until golden brown.

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.