Use this Crawfish Pie Recipe to create a great main dish or to create exceptional appetizers for your next party. Even though making Crawfish Pies is labor intensive, the end result is definitely worth the effort put forth.



To make a Crawfish Pie, you will need a dough press similar to the one displayed above. You can buy one dough press or you can buy a set of 4 different sizes. The smaller dough presses are ideal for preparing appetizers.

How to Prepare
"Crawfish Pie Dough"

• This recipe will make enough dough for 4 pie crusts. Make enough pie dough to make the number of Crawfish Pies desired before you begin to make the stuffing.
  
  
• In a large bowl, mix the flour, Crisco and salt with a multi-blade dough cutter.
  
  
• While the mixture is in the bowl, make a hole in the center of the mixture and add the egg, the water (the colder the better) and the vinegar. Mix well.
  
  
• Place the pie dough in the refrigerator (wrapped in plastic wrap) for 30 minutes or longer.
  
  
• Remove the pie dough from refrigerator and place on a floured surface.
  
  
• Cut the dough into pieces and form into small balls that can be easily rolled out to fit the dough press.
  
  
• Roll dough out to desired thickness.
  
  
• Place dough into dough press and fill one half with crawfish stuffing.
  
  
• Close the dough press tightly and cut off any protruding dough with a sharp knife.
  
  Note: Save all dough that was cut from the dough press. If needed, all discarded dough can be combined and used for additional pie crusts.
  
  
• Open dough press and remove the Crawfish Pie and set aside.
  
  Note: If you should run out of pie dough, simply make some more. If you have made the total number of Crawfish Pies that you desire, simply refrigerate the leftover stuffing.
  
  
• Preheat oven to 375° and bake for 20-30 minutes, or until the crust is a golden brown.

How to Prepare
"Crawfish Pie Stuffing"

• Melt butter in a large, heavy skillet over medium-high heat.
  
  
• Whisk in the flour, stirring constantly until a light-brown roux is achieved.
  
  
• Add onions, celery, bell pepper and garlic to roux. Saute until onions are translucent.
  
  
• Add tomatoes, Worcestershire sauce, hot sauce, cream, salt and Cajun seasoning. Saute for 5 minutes or until the sauce thickens to a desired consistency.
  
  
• Add Cajun seasoning to taste, if additional seasoning is needed.
  
  
• Add crawfish, green onions and parsley to mixture and simmer on medium-low heat for an additional 5 minutes, stirring occasionally. Immediately remove pot from heat.