Easy Crawfish Pie Recipe
Crawfish Pie is the ultimate comfort food in Louisiana! This famous Cajun dish is a delicious, flaky crawfish pot pie loaded with succulent crawfish tail meat and fresh veggies. It takes just a few ingredients to make a batch at home!
Ingredients
For the Crawfish Pie Filling
- 1 pound crawfish tails thawed, peeled and deveined
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 1 cup diced carrots
- 1/2 cup sliced celery
- 2 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 ½ cup chicken broth or 1 ¾ cup
- 1/2 cup heavy cream
- 1 teaspoon optional cajun seasoning
- 1 cup frozen peas
For the Pie Crust
- 2 disks homemade or store-bought pie crust (see notes for how to make homemade pie crust)
- 1 large egg beaten, for the egg wash
Instructions
- 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!
Notes
Homemade Pie Crust Ingredients:
2 ½ cups all-purpose flour, plus more for dusting 1/2 tablespoons granulated sugar 1/2 teaspoon salt 2 sticks unsalted butter, make sure it’s cold, and cut into cubes 7-8 tablespoons cold water
- 2 ½ cups all-purpose flour, plus more for dusting
- 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 sticks unsalted butter, make sure it’s cold, and cut into cubes
- 7-8 tablespoons cold water
How to Make Homemade Pie Crust:
Add flour, sugar, and salt into the bowl of a food processor. Pulse several times to combine. Add the cold cubed butter and pulse until coarse crumbs form. Add ice water and pulse until moist clumps form. Transfer the dough to a clean surface. Gather the dough together into a ball. Do not knead the dough. Divide the dough into two halves and flatten each into disks. Cover with plastic wrap and refrigerate 1 hour before cooking.
- Add flour, sugar, and salt into the bowl of a food processor. Pulse several times to combine.
- Add the cold cubed butter and pulse until coarse crumbs form.
- Add ice water and pulse until moist clumps form.
- Transfer the dough to a clean surface. Gather the dough together into a ball. Do not knead the dough.
- Divide the dough into two halves and flatten each into disks.
- Cover with plastic wrap and refrigerate 1 hour before cooking.
Nutrition Information
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 664mg | 28% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3271IU | 65% |
| Vitamin C | 12mg | 13% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.