crawfish pie
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.
prep time
20 Min
cook time
35 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 2 - unbaked pie crusts
- 1/2 stick butter
- 1 small onion, chopped
- 2 stalks celery, chopped fine
- 1/2 - green or red bell pepper, chopped fine
- 1 pound crawfish tails
- 1 can cream of mushroom soup
- 2 teaspoons creole seasoning
How To Make crawfish pie
-
Step 1Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
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Step 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.
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Step 3Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
-
Step 4Pour filling into pie crust. Top pie with second pie crust.
-
Step 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.
-
Step 6Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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