Crawfish Pie II

1 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
5.0/5 (2)
Crawfish Pie II
Crawfish Pie – a Louisiana favorite – No Crawfish? Put in dat shrimp instead. Rich crawfish tails baked in a flaky pie crust with cream of mushroom soup, cream of celery soup, and tomato sauce. So Lentilicious gud, ma freind!

Ingredients

1 servings
  • 1 1/2 to 2 pounds crawfish tails
  • 1 small onion, chopped
  • 1 8oz stick butter
  • 1 tsp each red pepper, black pepper
  • 1 (10 oz) can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 (8 oz) can tomato sauce
  • ½ cup parsley (optional)
  • ½ cup sliced scallions (green onions) (optional)
  • 1 tsp garlic powder (optional)
  • Two (9 inch) pie crusts

Step-by-Step Instructions

  1. Preheat oven according to pie crust package instructions (typically 350-375°F).
  2. Line a 9-inch pie pan and bake bottom crust to a light brown color as per the package instructions, about 8-10 minutes. Remove from oven.
  3. In a medium saucepan over medium heat, sauté onion, butter, seasonings and crawfish for 5-7 minutes until onions are soft and translucent. Stir and blend in the mushroom soup, celery soup and the tomato sauce. Add parsley, green onions and garlic powder if using. Simmer for 5 minutes to blend flavors.
  4. Pour filling into the almost cooked pie shell. Cover with the remaining pie shell, crimp edges to seal, and cut several slits in the top to allow steam to escape.
  5. For a shiny pie crust, brush lightly with egg white that has been slightly beaten.
  6. Bake for 35-40 minutes or until the top crust is golden brown and filling is bubbling through the slits.
  7. Let rest for 10 minutes before slicing to allow filling to set.

Common Problems and Solutions

Q: Why is my pie crust soggy?

A: Make sure to pre-bake (par-bake) the bottom crust until lightly golden before adding the filling. This creates a barrier that prevents the wet filling from soaking into the crust. Also, let the filling mixture cool slightly before pouring into the crust.

Q: Can I make this ahead?

A: Yes! You can assemble the pie completely and refrigerate unbaked for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold. You can also freeze the unbaked pie for up to 2 months – bake from frozen, adding 20-30 minutes to baking time.

Q: My filling is too runny. What went wrong?

A: The filling should simmer for a few minutes to thicken before adding to the pie shell. If it's still thin, you can add 1-2 tablespoons of flour or cornstarch mixed with a little water to the sauté mixture and cook until thickened.

Tips and Techniques

For extra richness, add 4 oz of cream cheese to the filling mixture while it’s still hot – it’ll melt right in. If you want more of a traditional Cajun flavor, consider adding a tablespoon of Cajun seasoning blend instead of just the peppers.

Ingredient Substitutions

  • crawfish tails: small or medium shrimp, peeled and deveined
  • cream of mushroom soup: cream of chicken soup
  • store-bought pie crusts: homemade pie dough
  • butter: half butter, half olive oil

Equipment Needed

  • 9-inch pie pan
  • Medium saucepan
  • Pastry brush (for egg wash)

Historical Context

Crawfish pie became popular in Louisiana as a way to showcase crawfish in a dish that could feed a crowd. Unlike étouffée which is served over rice, the pie format made it perfect for potlucks and church socials where you needed a portable, complete meal.