Crawfish Pie

Donna Burgoon

By
@dburgoon

I love this recipe and have used it for many years. I like to make 2 pies and have one for dinner, then cut the other into slices and freeze for a quick lunch. It freezes well and can be reheated in the microwave or the oven.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2
unbaked pie crusts
1/2 stick
butter
1 small
onion, chopped
2 stalk(s)
celery, chopped fine
1/2
green or red bell pepper, chopped fine
1 lb
crawfish tails
1 can(s)
cream of mushroom soup
2 tsp
creole seasoning

Directions Step-By-Step

1
Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
2
In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear.
3
Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
4
Pour filling into pie crust. Top pie with second pie crust.
5
Crimp 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.
6
Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.

About this Recipe

Course/Dish: Seafood, Savory Pies
Main Ingredient: Seafood
Regional Style: Cajun/Creole