This is my first time making this. One of my ministry co-members had asked me to make this for her. This is my version. I can't tell you what the finished product tasted like but the filling was delicious.
1Preheat 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.
2In 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.
3Remove 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.