Crawfish Pie


Crawfish Filling:

  • 1 stick butter
  • 1 Chopped Large Yellow Onion
  • ½ Chopped Green Bell Pepper
  • 1 Chopped Rib of Celery
  • 1 Lb. Peeled Crawfish Tails
  • 1 Tbl. All-Purpose Flour Dissolved in ½ C. Water
  • Salt
  • Red Cayenne Pepper
  • Granulated Garlic
  • ¼ C. Chopped Green Onions
  • 2 Tbl Chopped Fresh Parsley Leaves

Pie Dough:

  • 1 8 Oz. Package of Regular Cream Cheese at Room Temperature
  • 2 Sticks of Butter at Room Temperature
  • 3 C. All-Purpose Flour plus 1 C. for Dusting


Crawfish Filling

  1. To make the crawfish filling, melt butter in a large saucepan over medium heat.
  2. Add onions, green bell peppers, and celery, stirring to sauté until soft and translucent, about 10 – 12 minutes. 
  3. Add crawfish tales. Stir and cook until they begin to release their liquid, being careful not to overcook, about 5 minutes.
  4. Add flour/water mixture to crawfish, reduce heat to medium low and cook, stirring occasionally, until the mixture thickens, 3-5 minutes.
  5. Season with salt, red cayenne pepper, and granulated garlic, to taste.  Add green onions and parsley.
  6. Transfer mixture to a bowl, cool slightly, then refrigerate.
  7. When mixture is completely cooled, chop mixture to a medium/fine consistency to use as filling.

Pie Crust

  1. To make the pie dough, place butter and cream cheese in the bowl of a mixer and blend until well combined. 
  2. Add 3 cups of flour and mix.
  3. Remove from bowl and place on a clean surface or parchment paper.
  4. Knead slightly, adding more flour if needed.
  5. Shape dough into ball and divide into 2
  6. Dust your rolling pen and surface for rolling out dough with flour. Roll out dough to desired thickness and cut into 3 inch rounds.
  7. Fill each round with 1 tablespoon cold crawfish filling, folding over dough, and seal by pinching edges together with a fork.
  8. Place finished pies on a parchment or waxed paper lined baking sheet and freeze.
  9. To bake, preheat oven to 350.
  10. Place frozen pies on a baking sheet, 2 inches apart. 
  11. Bake for about 15 minutes, or until center is warmed through and crust is golden.

Recipe compliments of Debra Taghehchian.