Crawfish Pie
A classic Louisiana comfort food featuring a rich, creamy filling of crawfish tails and the 'holy trinity' of Cajun cooking, all baked into a flaky, golden-brown pie crust. It's a savory, hearty main course that brings the taste of New Orleans to your table.
For 8 servings
7 steps. 50 minutes total.
- 1
Prepare Oven and Crust: Preheat your oven to 400°F (200°C)
- a.Gently press one pie crust into the bottom and up the sides of a 9-inch pie plate. Do not prick the bottom. Set aside.
- 2
Step 2
- a.Sauté the Holy Trinity: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.
- 3
Step 3
- a.Make the Roux and Sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw taste, creating a blond roux. Gradually whisk in the milk until smooth, then stir in the condensed cream of mushroom soup. Bring the mixture to a simmer and cook, stirring, until it thickens, about 3-4 minutes.
- 4
Combine the Filling: Remove the skillet from the heat
- a.Add the thawed and drained crawfish tails, Cajun seasoning, salt, and pepper. Gently fold to combine, being careful not to break up the crawfish. Stir in the sliced green onions and chopped parsley.
- 5
Step 5
- a.Assemble the Pie: Pour the warm crawfish filling into the prepared pie crust, spreading it evenly. Place the second pie crust over the top. Trim any excess dough from the edges, then press and crimp the top and bottom crusts together to seal. Cut 4-5 slits in the top crust to allow steam to escape.
- 6
Step 6
- a.Bake to Perfection: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust. Place the pie on a baking sheet to catch any drips and bake for 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
- 7
Step 7
- a.Rest and Serve: Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing. This crucial step allows the creamy filling to set, ensuring clean slices. Serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your crawfish tails are fully thawed and well-drained. Excess water can make the filling runny and the bottom crust soggy.
- 2For an extra flaky bottom crust, you can blind-bake it. Line the crust with parchment paper, fill with pie weights, and bake at 400°F (200°C) for 15 minutes. Remove weights and paper, then bake for 5 more minutes before adding the filling.
- 3Don't skip the resting period. Cutting into the pie too early will cause the delicious filling to spill out.
- 4Taste the filling before pouring it into the crust. Adjust salt and Cajun seasoning as needed, as different brands have varying salt levels.
- 5For a richer, more decadent filling, substitute the whole milk with half-and-half or heavy cream.
Adapt it for your goals.
Spicier Version
Add 1/4 to 1/2 teaspoon of cayenne pepper or a few dashes of your favorite Louisiana-style hot sauce to the filling for an extra kick.
Seafood Medley PieSeafood Medley Pie
Substitute half of the crawfish with an equal amount of peeled, deveined shrimp (cut into bite-sized pieces) and/or lump crab meat.
Cheesy Crawfish PieCheesy Crawfish Pie
Stir in 1/2 cup of shredded sharp cheddar or pepper jack cheese into the filling along with the green onions and parsley.
Homemade CrustHomemade Crust
Use your favorite recipe for a homemade all-butter pie crust for a flakier, more flavorful result.
Why this is on our healthy list.
Excellent Source of Protein
Crawfish are packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
This dish provides essential B vitamins, particularly B12 from the crawfish, which supports nerve function and the formation of red blood cells, helping to combat fatigue.
Provides Key Minerals
Crawfish are a good source of minerals like selenium, an antioxidant that helps protect cells from damage, and phosphorus, which is vital for strong bones and teeth.
Frequently asked questions
Yes, absolutely. Frozen cooked crawfish tails are most commonly used for this recipe. Just make sure they are completely thawed and thoroughly drained of all excess liquid before adding them to the filling to prevent a watery pie.