Easy Crawfish Pie

  • Yield : 2 9inch pies
  • Servings : 16
  • Prep Time : 30m
  • Cook Time : 1m
  • Ready In : 1m
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This is a family favorite, and usually requested as a Father’s Day meal which comes right after a Mother’s Day Crawfish Boil, where the leftover peeled crawfish tails (only if we cook a second batch) are set aside to be frozen and later made into pies.


  • 4 (9 inch) deep dish pie crusts
  • 1/2 cup butter
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 TBsp of cajun seasoning (your choice)
  • 2 cans Rotel tomatoes
  • 24 ounces crawfish tails with fat
  • 4 TBsp all purpose flour
  • 1 3/4 cup water


Step 1

This will make two 9 inch pie's. You can choose to freeze one for later either baked and vacuum sealed or uncooked with a piece of wax paper over the top crust and vacuum sealed, or serve both pies if you have a large group for dinner. Directions: Melt butter in a large (6 quart) pot over medium heat, add the onions, bell pepper, celery, and seasoning. Cook until onions are wilted and clear (about 5min). Stir in both cans of Rotel and the crawfish meat and reduce heat to medium-low, and cook for about 3 to 5 minutes to blend flavors, stirring occasionally. Whisk flour and water together in a bowl until the mixture is smooth then stir into the crawfish and vegetable mixture. Bring the filling to a simmer, and cook, stirring constantly until the mixture thickens, about 5 -10 minutes. Remove from heat and allow to stand for 20 to thirty minutes to finish thickening. While filling is cooling, preheat oven to 400 degrees. Pour filling into the bottom pie crust (split filling evenly between to two pie crusts) and cover with another pie crust. Pinch crusts together and cut a few slits in top crust to allow for ventilation. Bake until crust is brown and filling is bubbling, 30 to 40 minutes.

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