Moms Easy Crawfish Pie Recipes

MOM'S EASY CRAWFISH PIE

Steps:

• Saute white onions in half of the butter.
• Add the cream of mushroom and simmer for 3 minute.
• Pour into a bowl with evap. milk, set aside.
• Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
• Pour crawfish mix into bowl, mix well.
• Pour into pie crusts and bake at 350 for 20-30 minutes.
• Watch the color. You want a light to medium brown.

CRAWFISH PIE

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

LOUISIANA CRAWFISH PIE

Steps:

• In a 12-inch saute pan, heat the oil and butter together.
• Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
• Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
• Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
• Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
• Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
• Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
• Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
• If it appears dry, add more water, 1 teaspoon at a time.
• Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
• Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
• Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
• Bake the pie for 30 minutes, or until the crust is golden brown.