Moms Easy Crawfish Pie Recipes

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MOM'S PIE CRUST



Mom's Pie Crust image

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

Provided by Debra Shapiro

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 4

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

Steps:

  • Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  • With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  • Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g

MOM'S EASY CRAWFISH PIE



Mom's Easy Crawfish Pie image

Make and share this Mom's Easy Crawfish Pie recipe from Food.com.

Provided by WeazelChef

Categories     Savory Pies

Time 40m

Yield 2 pies, 8-12 serving(s)

Number Of Ingredients 8

1 lb crawfish meat
1/2 cup butter
1 (11 ounce) can cream of mushroom soup
1 (5 ounce) can evaporated milk
2 pie crusts
1/4 cup green onion
1 cup white onion
cajun seasoning

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.

Nutrition Facts : Calories 370.8, Fat 26.1, SaturatedFat 12.1, Cholesterol 96.4, Sodium 592.2, Carbohydrate 22.3, Fiber 0.7, Sugar 2.8, Protein 12

CRAWFISH PIE



Crawfish Pie image

Make and share this Crawfish Pie recipe from Food.com.

Provided by RandyB1961

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/8 teaspoon white pepper
1 cup diced tomato
12 ounces crawfish tails
2 tablespoons flour
1 cup water
1 double crust pie crust

Steps:

  • Melt butter in skillet and saute onion green pepper, celery, salt, cayenne and white pepper until onions are golden.
  • Add tomatoes and cook for 3 minutes, stirring occasionally.
  • Add crawfish tails and cook for 3 minutes, stirring occasionally.
  • Dissove flour in water and add to skillet, stirring constantly until mixture thickens.
  • Remove from heat and let thicken 20 to 30 minutes.
  • Preheat oven to 400 degrees.
  • Pour crawfish mixture into 9-inch deep dish pie shell; top with upper crust and bake 30-40 minutes or until crust is golden brown.
  • Cool for 10 minutes and serve.

Nutrition Facts : Calories 691.6, Fat 43.7, SaturatedFat 15.2, Cholesterol 121.5, Sodium 1649.1, Carbohydrate 55.3, Fiber 3.7, Sugar 5, Protein 20.1

CRAWFISH PIE



Crawfish Pie image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 1 pie

Number Of Ingredients 13

3/4 medium bell pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
3/4 cup butter
6 tablespoons crawfish fat (optional)
1 3/4 pound peeled crawfish tails
1/2 cup green onions and 3 inches of the top
1/2 cup minced parsley
1 1/12 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
Cornstarch to thicken

Steps:

  • Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
  • Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
  • Individual pies:
  • Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

CRAWFISH PIE



Crawfish Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 22

2 1/2 cups flour
1 teaspoon salt
2/3 cup lard
4 1/2 tablespoons ice water
1/2 stick butter
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup chopped tomatoes
1 pound peeled crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
2 tablespoons chopped chives
1 tablespoon brunoise red peppers
1/4 cup grated Parmegiana-Reggiano

Steps:

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 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 the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
  • In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook 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. Cool for at least 30 minutes.
  • Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

CRAWFISH POT PIE



Crawfish Pot Pie image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 to 2 sheets frozen puff pastry (splurge on the all-butter one if you can), thawed and cut into a shape that will cover your baking vessel
1 pound crawfish tail meat, drained and squeezed of excess liquid (see Cook's Note)
Salt, pepper and Creole/Cajun seasoning
1 quart Yukon gold potatoes, skin on, medium dice
1 quart baby turnips, skin on, medium dice (totally can use big boy turnips too, just gotta peel them and cut them down more)
3 ounces unsalted butter, or more as needed
1/2 cup all-purpose flour, or more as needed
2 2/3 cups seafood stock (fish, vegetable or chicken stock will all work too)
1 1/3 cups heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon porcini powder
Few dashes of your favorite hot sauce
12 ounces frozen peas and carrots
6 ounces frozen pearl onions
Fresh parsley or dill, for garnish
Lemon wedges and hot pepper-infused vinegar, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Bake the puff pastry on a baking sheet until all puffy and delicious, about 10 minutes. Set aside and increase oven temperature to 400 degrees F.
  • Drain the crawfish tails and squeeze excess liquid out. (Wet tails can effect the thickness of the finished sauce.)
  • In a pot of salty water, cook the potatoes until they are softened but have a little crunch still left in them, then drain and set aside.
  • Add the turnips to a pot of BOILING salty water. Cook until softened, then drain and run under cold water. Set aside.
  • In a medium saucepan (big enough to hold all the ingredients), melt the butter. When the butter is melted and bubbling, add the flour and blend in with a whisk. Keep whisking on medium heat for 5 minutes (do not brown, you are just cooking some of the floury flavor out).
  • Add the stock and cream, then increase heat to medium-high. DO NOT STOP STIRRING. As it heats up the mixture will get thicker. Add the Worcestershire, porcini powder, hot sauce, and salt, pepper and Creole/Cajun seasoning to taste. Cook until the bechamel mixture is thickened and bubbly, then add the drained crawfish and mix in. Cook, stirring, until the mixture returns to a boil. (If the mixture needs more thickening you can do it with a mixture of flour and butter, a tablespoon at a time, waiting for it to return to a boil each time. This is as thick as it's gonna get.)
  • Add the peas and carrots, pearl onions, potatoes and turnips. Stir gently, so as not to break up the potatoes and turnips.
  • Spoon the mixture in vessel of your choice and top with the cooked puff pastry. Put the whole thing back into the oven.
  • Have a beverage. Cook until and bubbly and the puff pastry is starting to brown. Garnish with fresh parsley and/or dill. Serve with lemon wedges and hot pepper infused vinegar.

CRAWFISH PIE



Crawfish Pie image

Well, it's a Cajun style crawdad pie. Not fancy I guess, but good and filling. And dat's da trooth. ;p Support our American crawfish farmers! Buy American!

Provided by Iowahorse

Categories     Pot Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup butter
1/2 cup parsley (minced)
1/2 cup green onion
3/4 bell pepper (chopped small)
1 onion (large, chopped)
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 celery ribs (chopped)
1 1/2 lbs crawfish tails (You could of course use shrimp if you can't get crawdads, or even if you just prefer)
6 tablespoons crawfish fat (optional)
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
cornstarch (to thicken)
10 inches double crust pie crusts (ready-made)

Steps:

  • In a medium-sized pot, sauté onion, celery and bell pepper, with butter.
  • Once it becomes tender, add crawfish fat and cook for 10 minutes.
  • Now, add crawfish tails, parsley, green onion, and seasoning.
  • You could add cornstarch to get thick gravy.
  • Cook until the gravy thickens to required consistency.
  • Place half of the pie-crust dough onto a 9-inch pan and fill it with filling.
  • Place the other crust on top, moisten and seal edges of the crusts.
  • Make sure to cut slits on the top crust, to let out steam.
  • Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes.
  • Once the crust is golden-brown, the pie is ready.

Nutrition Facts : Calories 491, Fat 35.5, SaturatedFat 15.4, Cholesterol 136.7, Sodium 923.8, Carbohydrate 26.8, Fiber 1.8, Sugar 1.3, Protein 16.6

CRAWFISH PIE



Crawfish Pie image

Make and share this Crawfish Pie recipe from Food.com.

Provided by Susie in Texas

Categories     Crawfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 onion, diced
1 lb crayfish tail, coarsely chopped
1/4 cup green onion, minced
1/4 cup parsley, minced
2 cloves garlic
1 tablespoon salt
1/2 bell pepper, diced
1/2 cup breadcrumbs, seasoned
2 stalks celery, diced
1/2 teaspoon red pepper
1/2 cup butter
1 egg
1/2 teaspoon pepper
1/4 cup tomato sauce
1 cup milk
1 10" pie crust (double crust)

Steps:

  • Saute onions, garlic, bell pepper and celery in butter until limp.
  • Add tomato sauce, crawfish and parsley.
  • Cook slowly for 10 minutes.
  • Turn off heat.
  • Add bread crumbs, salt, pepper, egg and milk then mix well.
  • Bake 35 to 40 minutes in 350 degree oven.
  • If you don't care for the delicious mud bugs you may substitute shrimp.

LOUISIANA CRAWFISH PIE



Louisiana Crawfish Pie image

Make and share this Louisiana Crawfish Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
2 garlic cloves, minced
1 tablespoon creole seasoning
2 tablespoons all-purpose flour
1 1/2 lbs crawfish tails, peeled
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
3/4 cup heavy cream
1 1/2 cups all-purpose flour
1/2 teaspoon creole seasoning
1/4 teaspoon salt
1/2 cup cold vegetable shortening
3 -5 tablespoons ice water

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.

Nutrition Facts : Calories 507.3, Fat 33.8, SaturatedFat 13.5, Cholesterol 167.1, Sodium 226.6, Carbohydrate 29.5, Fiber 1.5, Sugar 1.4, Protein 21.3

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