Crayfish Pie Crawfish Pie

Crayfish Pie Crawfish Pie
serves 8

This is the famous crawfish pie
mentioned in the Cajun-Zydeco
song “Jambalaya.” In Acadian regions
crayfish are known as “mudbugs,”
and this rich and succulent
pie is loaded with the sweet, lobster-
flavored tails. The recipe may
be prepared either as a whole pie
and served in slices or as individual
potpies. If obtaining the crayfish
meat from whole crayfish, save
as much of the yellow fat from the
back of the head as possible.

PASTRY: MAKES ONE 9-INCH [23-CM] PIE
21⁄2 cups [600 mL] all-purpose flour
1 teaspoon [5 mL] salt
1⁄4 teaspoon [1 mL] garlic powder
Liberal pinch cayenne
4 ounces [110 g] unsalted butter, cut into 1⁄4-inch [6-mm] cubes, cold
1⁄2 cup [120 mL] cold water

CRAYFISH FILLING
2 tablespoons [30 mL] unsalted butter
2 tablespoons [30 mL] all-purpose flour
6 tablespoons [90 mL] onions, diced
1⁄4 cup [60 mL] scallions, chopped
1 tablespoon [15 mL] garlic, minced
21⁄2 tablespoons [40 mL] green bell pepper, diced fine
2 tablespoons [30 mL] celery, minced
2 tablespoons [30 mL] parsley leaves, chopped
1⁄2 tablespoon [8 mL] tomato paste
1⁄2 teaspoon [3 mL] salt
1⁄2 teaspoon [3 mL] black pepper
1⁄4 teaspoon [1 mL] cayenne
2 tablespoons [30 mL] heavy cream
1 tablespoon [15 mL] brandy
1 pound [450 g] crayfish tails
1 egg yolk, beaten lightly
Chopped scallions, for garnish

A D V A N C E P R E P A R A T I O N
1. To form the pastry, sift the flour, salt, garlic powder, and
cayenne together into a large chilled bowl or into the workbowl
of a food processor.
2. Add the cubes of butter and quickly cut the butter into the
flour mixture with a pastry knife or in the food processor until
the mixture resembles coarse meal.

3. Add the water all at once, then form into a ball, kneading
the dough as little as possible. Cover with plastic film and refrigerate
for 30 minutes. (The pastry can be made 1 day in
advance.)

P R E P A R A T I O N O F T H E F I L L I N G
4. Melt the butter in a heavy skillet and whisk in the flour, cooking
while stirring, to form a light golden roux.
5. Stir in the onions, scallions, garlic, bell pepper, and celery and
sauté until the vegetables are soft.
6. Add the parsley, tomato paste, salt, pepper, and cayenne, stirring
well.
7. Whisk in the cream and brandy and simmer until the mixture
begins to thicken slightly. Add the crayfish tails and cook
for about 3 to 5 minutes, or until the tails are cooked. Allow
to cool to room temperature. (The filling can be made 1 day
in advance, stored refrigerated.)

A S S E M B L Y O F T H E P I E
8. Divide the dough into 2 balls, one slightly larger than the
other. Roll the larger ball into a circle about 1⁄8 inch [3 mm]
thick and 12 inches [30 cm] in diameter.
9. Press in the dough to line a 9-inch [23-cm] pie pan. Spoon
the filling into the lined pie pan.
10. Roll out the smaller ball of dough to cover the pie. Press the
edges of the dough together to form a seam. Trim and flute
the seam with your fingers or a crimping tool.
11. Cut decorative slits in the top, radiating out from the center.
Brush lightly with beaten egg.

C O O K I N G M E T H O D
12. Bake at 375°F [190°C] for 45 minutes, or until the top crust
is golden brown, the filling is heated, and the bottom crust is
brown. Allow the pie to cool slightly.

S E R V I C E
13. Cut the pie into 8 slices. Serve 1 slice per person, spooning
any sauce in the bottom of the pie plate next to the serving.
Garnish with chopped scallions.