Email to Cat      

Crawfish Pie

Source of Recipe

Saveur, April 2014 Issue


Recipe Introduction

"Firm and sweet, crawfish meat goes well just about anywhere you'd use lobster; here, it's combined with peppers, celery, tomatoes, and cayenne pepper and baked in a flaky pastry dough for a spicy twist on pot pie. This recipe first appeared in the tablet edition of our April 2014 issue with Felicia Campbell's Born on the Bayou."

Recipe Link: https://www.saveur.com/article/recipes/crawfish-pie-recipe/

List of Ingredients

For the crust:
â—¦ 3 cups flour
â—¦ 14 tablespoons unsalted butter, cubed and chilled
â—¦ 2 teaspoons kosher salt
â—¦ ½ cup ice-cold water

For the filling:
â—¦ 4 tablespoons unsalted butter
â—¦ 1 medium green bell pepper, minced
â—¦ 1 medium yellow onion, minced
â—¦ 1 stalk celery, minced
â—¦ ½ teaspoon cayenne
â—¦ 1 (16-ounce) can whole peeled canned tomatoes, crushed by hand
â—¦ 1 pound cooked, peeled crawfish tails
â—¦ 2 tablespoons cornstarch, dissolved in ½ cup water
â—¦ 1 tablespoon minced parsley
â—¦ 2 scallions, minced
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ 1 egg yolk beaten with 1 tablespoon water


Recipe

Make the crust:
Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide dough in half and flatten into disks. Wrap in plastic wrap; chill one hour.

Make the filling:
Melt butter in a 12-inch skillet over medium heat; cook pepper, onion, and celery until golden, 10 to 12 minutes. Add cayenne and tomatoes; cook 5 minutes. Add crawfish and cornstarch mixture; cook, stirring constantly, until thickened, about 5 minutes. Stir in parsley, scallions, salt, and pepper; set aside.

Assemble and bake the pie:
Heat oven to 450 degrees. On a lightly floured surface, roll one disk of dough into a 12-inch round. Fit into a 9-inch pie plate. Trim edges, leaving 1 inch dough overhanging edge of plate; fill with crawfish mixture. Roll remaining disk of dough into a 12-inch round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture; cut three 1-inch-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, 45 minutes to 1 hour. Let cool slightly before serving.

Serves 6 to 8