Best Dorothys Crawfish Pie Recipes

CRAWFISH PIE

Steps:

• Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
• Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
• Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
• Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
• Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
• Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
• To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
• Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
• Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy

DOUG'S CRAWFISH PIE

Steps:

• Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
• Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
• Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
• Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
• Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

LOUISIANA CRAWFISH PIE

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.

DOROTHY'S CRAWFISH PIE

Steps:

• 1. Preheat over to 350 degrees.In a food process, pour 2 1/2 cups all purpose flour, 1 teaspoon salt, 1 stick unsalted chilled butter, 1/2 cup chilled vegetable shortening. Slice shortening into 1 inch pieces. Pulse 5-6 times until the texture of peas. Add 6-8 tablespoons of ice water and pulse. Once pastry starts to stick together remove from food processor and divide into two balls. Fallen each ball into discs and wrap in plastic wrap and chill until ready to use. If you choose you may use a mixing bowl and pastry cutter to make your pie crust. You may use 2-9 inch pie crusts from the dairy section in the grocery store.I like to make my own.
• 2. In a heavy skillet on medium place stick of butter and melt. Place vegetables and saute until onion is translucent. Add tomatoes and simmer 4-5 minutes. Add cream of mushroom soup and stir until mixed, if too thick you may add unsalted chicken broth 1/2 cup at a time until the consistency you would like. Simmer until heated through then add crawfish and seasonings. Taste and add more if needed. Let cool before pouring into crust. May take up to 30 minutes.
• 3. Remove pie crust from refrigerator. On floured surface roll out the bottom crust and place into a deep dish pie pan. I used a 10inch. Trim to within 1 inch. Pour crawfish mixture into crust. Roll out top crust and place over pie mixture. Trim to within one inch of pain, turn until and crimp edges. Cut 4 slices in top of pie so that heat will escape. Bake for 45-55 until golden brown.

CRAWFISH PIE

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.