Louisiana Crawfish Pie

by joythebaker Rush away a Commentary

Per week this tumble we’ll revisit a recipe from final year’s Pleasure the Baker Journal with novel systems, tricks and insights.  The most up-to-date disaster of my holiday magazine will hit grocery store shelves nationwide (and in Canada!) November 1st!  This week, let’s compose Louisiana Crawfish Pie which, since transferring to the south, has change into the meal that I compose and utilize to chums who desire a piece additional love and consolation.

Crawfish Pie is the most productive instance I in point of fact have of the splendor that involves asserting YES to the salubrious metropolis of Unique Orleans. This recipe comes from the family of Jessica Bride, my first very factual friend in Unique Orleans. Jessica emailed me having study on my blog that I moved to metropolis and invited me over particularly to educate me solutions to compose this crawfish pie. 

Jessica and I had been strangers to one one more, and this style of blind invitation wasn’t something I used to be historical to coming from preserve-to-yourself California. I regarded up from my pc, around my French Quarter dwelling, and realized that if I used to be going to compose a novel friend in metropolis I’d must advise YES to this very ahead invitation and head into the unknown. 

The ‘unknown’ used to be Jessica’s not doubtless Greek revival home in the Garden District the keep I used to be greeting by her three sweet younger other folks, husband, and gigantic brown canine. The ‘unknown’ correct so happened to be the warmest express in metropolis the keep I sat on a stool staring at Jessica bid collectively this pie as she told me referring to the improbable girl, her late stepmother, who introduced the pie to the family.

I’ve since made this pie for family every time they reach to focus on about with. Once solutions to share the love of this pie and the warmth of this metropolis, it’s your responsibility to make so.

Crawfish season runs from February to June in Louisiana. It’s most steadily no longer until spring that we mud off our boil pots for yard crawfish events.  It’s the few and the dedicated who take a seat around the boil after all people is elephantine and peel the additional crawfish tails to freeze for etouffe or, as is my desire, PIE.

If we’re out of season or there’s no boil on the calendar, it’s entirely cheap to make advise of frozen, already peeled crawfish tails.  If you’re no longer in the south you’ll likely gain them in the frozen a part of a forte food store or Walmart.  I utilize the tails from Louisiana as in opposition to China nevertheless that you just should well perhaps likely utilize your delight in adventure. 

You should be in a express to also try this pie with small or diced peeled and deveined small. This recipe doesn’t translate properly with chicken nevertheless  I’ve obtained you lined right here:  Double Crust Chicken Pot Pie

My hope is that you just gain a pair of of Unique Orleans’ love and warmth right right here on this pie.  All of us have Jessica to thank for it.

Other Unique Orleans recipes to love:

•  Pink Beans and Rice (and Pink Beans and Rice Burgers to compose with any leftovers!)

•  Gumbo Poutine and yes I sure did do gumbo on french fries.

•  Pull Apart Biscuit King Cake because I’ll gain in point of fact each and each single intention to King Cake each and each Mardi Gras.

•  Strawberry Pistachio Doberge Cake – Unique Orleans’ most basic birthday cake.


Louisiana Crawfish Pie

A basic Unique Orleans dinner pie made with crawfish tails and spice.

  • Author: Jessica Bride
  • Prep Time: 1 hour 30 minutes
  • Cook dinner Time: 45 minutes
  • Entire Time: 2 hours 15 minutes
  • Yield: Serves 8 1x
  • Category: dinner

For the Crust:

  • 2 ½ cups all-motive flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, chilly and diced
  • ½ cup plus 1 tablespoon chilly buttermilk

For the Filling:

  • ½ cup unsalted butter
  • 1 medium onion, diced (about 1 heaping cup)
  • ½ cup diced green bell pepper
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 ½ cups total milk
  • 1 pound kit Louisiana crawfish, thawed (don’t drain, we’ll advise the juice)
  • ½ cup flat leaf parsley, chopped
  • ½ cup Italian seasoned breadcrumbs
  • 1 ½ teaspoon Tony Cachere’s (or Dilapidated Bay) seasoning
  • Sunless pepper, kosher salt, red pepper flakes, white pepper to taste
  • 1 orderly egg, beaten for egg wash


  1. To compose the crust, in a medium bowl, chase collectively flour, sugar, and salt. Add chilly, grated butter and, the usage of your fingers, work the butter into the flour mixture. Shortly damage the butter down into the flour mixture, some butter pieces could be the size of oat flakes.
  2. Build a properly in the butter and flour mixture and pour in 6 tablespoons of chilly water. Protest a fork to bid to dough collectively. Strive to moisten all the flour bits. Add more water if major. On a calmly floured work ground, dump out the dough mixture. This is also moist and shaggy. That’s supreme. If you gain the dough desires more moisture, add a piece more. Press and knead the dough into a disk.
  3. Divide the dough in two and gently knead into two disks. Wrap each and each disk in plastic wrap and refrigerate for 1 hour.
  4. To compose the filling, in a orderly saucepan over medium warmth, melt the butter. Add the onion, bell pepper, and celery and cook dinner for 5 to 10 minutes until they originate to melt. Add the garlic, give it a transient dawdle, and cook dinner for 2 to a pair minutes, being very careful no longer to let the garlic burn.
  5. Add the milk and crawfish tails (in conjunction with any liquid that came out of the safe). Give a at ease dawdle, being careful no longer to over mix the crawfish tails (as you risk breaking them up). Add the parsley, green onions, breadcrumbs, Tony Cachere’s or Dilapidated Bay seasoning, and salt and peppers to taste; take into account that the blend of all four is major to round out the seasoning
  6. Cook dinner for 5 minutes until your total mixture is warm. Style for seasoning and adjust. Preserve in mind the seasoning doesn’t substitute whereas the pie is cooking, so that you just utilize to will have to have tons of flavor at this point. Flip the warmth off and mask the aggregate whereas you originate on the crust.
  7. Establish a rack in the higher third of the oven and preheat to 375° F. On a properly-floured ground, roll one of the disks of dough to about 1/8-shuffle thick and about 12 inches in diameter. Switch it to a 9-shuffle to 11-shuffle pie pan. Orderly the brink almost even with the perimeter of the pan. Slit with the tines of a fork as soon as or twice in every single keep.
  8. Spray one facet of a share of foil with nonstick cooking spray and express, greased facet down, onto the backside crust. Occupy with dry beans or pie weights and bake for 15 minutes. Eradicate the weights and foil and bake for one other 10 minutes, until correct golden brown. Lower the warmth to 350° F.
  9. Spoon filling into the pie crust. Roll out the opposite disk of dough in the identical intention as the first and lay it fastidiously over the filling, crimping the perimeters with a fork to seal the head and backside crusts. Slit pie with tines of a fork as soon as or twice so steam can safe away whereas baking. Brush the head of the pie with the egg white and water mixture and bake until golden brown, about 45 minutes. If your crust starts to flip brown too hasty, choose it from the oven and mask with aluminum foil, then return it to the oven.
  10. Enable to relaxation for 10 minutes. Slit and reduction with a green salad and crisp white wine.


•  This recipe calls for a par baked backside crust. If that feels very fussy to you, that you just should well perhaps likely skip this step nevertheless you’ve got a softer crust backside for your final pie.

• Par baking customarily creates a reasonably sunken backside crust despite how attractive you try to combat it. A tip: in point of fact safe the unbaked crust to the very brim with dried beans or pie weights.  And in case your crust smooth sags a piece, don’t disaster grand about it and express the head crust over the perimeter of the pie pan with out connecting it to the backside crust.  This is one of those rustic nevertheless incredibly savory pies.

Keywords: crawfish, pie, louisiana, southern, delicious pie, pleasure the baker, novel orleans,

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