Featured Pinch Tips Video
celery, chopped fine
green or red bell pepper, chopped fine
cream of mushroom soup
1Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
2In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear.
3Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
4Pour filling into pie crust. Top pie with second pie crust.
5Crimp both edges of the pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.
6Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.
Originally Posted: Wed, Feb 5, 2014