Crawfish Pie-Tart

8 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
5.0/5 (5)
“Jambalaya and a crawfish pie and fillet gumbo…‘‘Cause tonight I’m gonna see my ma cher amio” Could this be the same crawfish pie in this “Jambayla” song? This classic Louisiana crawfish pie features tender crawfish tails, the holy trinity, and rich butter, all wrapped in a flaky golden crust.

Ingredients

8 servings
  • 3/4 medium bell pepper, chopped
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 3/4 cup butter
  • 6 tbsp crawfish fat (optional)
  • 1 1/2 lbs crawfish tails
  • 1/2 cup minced parsley
  • 1/2 cup green onions
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 1/4 tsp red pepper
  • 1/2 tsp garlic powder
  • Cornstarch to thicken
  • Dough for pie crust

Step-by-Step Instructions

  1. In a medium saucepan over medium heat, sauté bell pepper, onion and celery in butter until tender, about 8-10 minutes. Add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Mix 1-2 tablespoons cornstarch with a little water to make a slurry, then stir into the mixture to thicken if necessary. Let it cook another 5 minutes to thicken gravy. Then allow to cool completely before filling the pie.
  2. Preheat oven to 450°F. Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten and seal edges. Cut two or three one-inch long slits in the top crust to allow steam to escape. Individual tart/pies can be made and baked using a muffin pan with large cups.
  3. Bake 10 minutes at 450°F, then lower oven to 375°F and cook for 35 minutes longer or until crust is golden brown.

Common Problems and Solutions

Q: Why is my pie crust soggy?

A: Make sure your filling is completely cooled before adding it to the crust. A hot filling will steam and make the bottom crust soggy. Also, cutting steam vents in the top crust is essential.

Q: Can I make the filling ahead of time?

A: Absolutely! The filling can be made a day ahead and refrigerated. Just make sure it's completely cooled before assembling the pie.

Q: How do I know when the pie is done?

A: The crust should be golden brown all over, not pale. The filling should be bubbling slightly through the steam vents, which means it's heated through.

Tips and Techniques

If you don’t have crawfish fat, you can substitute with an extra 2-3 tablespoons of butter for richness. The filling must be completely cool before assembly—if it’s warm, it will melt the butter in your crust and make it tough to work with. For the individual tarts, reduce final baking time by about 10 minutes and watch carefully.

Ingredient Substitutions

  • crawfish tails: small shrimp, chopped
  • crawfish fat: extra 2-3 tablespoons butter
  • homemade pie crust: store-bought refrigerated pie dough

Equipment Needed

  • 9-inch pie pan or muffin pan with large cups (for individual tarts)
  • Medium saucepan
  • Rolling pin (if making homemade crust)

Historical Context

Crawfish pie became famous worldwide thanks to Hank Williams’ 1952 hit “Jambalaya (On the Bayou),” though it was a Louisiana staple long before that. It’s a celebration dish, often made when crawfish are plentiful during spring season.