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This crawfish pie is a classic combination of crawfish tails, seasonings, and a thick filling mixture. Garlic, onions, and celery go into the pie filling along with the crawfish tails.
Ingredients
- 1 med. to large onion, chopped
- 3 stalks of celery, chopped
- 6 to 8 cloves of garlic, mince
- 2 tablespoons butter or extra virgin olive oil
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (12 ounces) light or regular evaporated milk
- 1 pound of crawfish tails
- 5 tablespoons of cornstarch, dissolved in 3 tablespoons cold water​
- Pie crust for 2-crust pies
Steps to Make It
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Preheat oven to 350 F.
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Sauté onions, celery, and garlic in butter or olive oil.
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Add milk and soup; bring to a medium boil.
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Add crawfish, bring to a medium boil again then add cornstarch. Lower heat and cook for another 10 minutes or until thick.
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Roll out one portion of the pie pastry to fit the pie pan.
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Grease pie plate with butter and place the pie pastry in the bottom of the pan. Add thickened crawfish filling mixture.
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Roll out the second portion of pastry to fit over the top of the pie.
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Place the top pastry over the filling, crimp edges, and bake for 20 to 30 minutes, until crust is browned.