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Crawfish Pie


crawfish-pie-w-etouffe-mix.jpgEtouffee Mix with CrawfishCrawfish Pie 

Crust ingredients:

6Tlb butter chilled, 2Tlb Crisco chilled, 1cup all-purpose flour, 1/4 cup ice water, and 1tesp sugar

In a food processor , combine flour, salt, and sugar by pulsing 3 to 4 times. Add cold butter and Crisco and pulse 5 to 6 times until texture looks mealy. Add 1/2 of the water and pulse4 to 5 times the add 1tlb water at a time until dough comes togeather. Note: do not over mix. take your dough ball and place it into a zip-lock bag and refrigerate for 30 minutes. Now your crust is ready to roll out for your pie.

Pie Filling

1pk Creole & Company Etouffee mix (14oz bag), 12cups water, 1-12oz can Rotel tomatoes, 2lb Louisiana Crawfish tails ( you can also use Shrimp or Crab meat)

Add mix , water, and Rotel bring to a simmer and cook for 30 minutes then add your seafood cook for 5 minutes. turn off heat and let cool.

Making your Pie

Roll out your dough and place inside your pie shell add crawfish mixture ( do nt overfill ) Roll out and place your pie crust on top then bake on 350* for 35 minutes. Enjoy:)