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Crawfish Pie




Source of Recipe


Recipe Courtesy of Emeril Lagasse


List of Ingredients




4 tablespoons (1/2 stick) butter
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes
1 pound crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
1/2 recipe Basic Savory Pie Crust



Recipe



Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, 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. Let cool for at least 30 minutes. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.


Basic Savory Pie Crust:
3 1/4 cups flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water


Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 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 it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe.