Crawfish Pie

By JimMac

Ingredients

• 1 stick of butter
• 2 cups chopped onion
• 1 cup chopped bell pepper
• 1 cup celery, finely chopped
• 2 lb. crawfish tails, with fat
• 1 t salt
• 2 t Creole salt
• 1 cup heavy cream
• 1/2 cup water
• 4 T flour
• 2 homemade or purchased pie crusts

Preparation

Step 1

Arrange the first ;pie crust in a glass pie pan. Melt one stick butter in a large pot. Add the onion, bell pepper and celery, and saute over medium-low heat for 15-20 minutes until the vegetables are soft. Put water and flour in a small jar and shake up to mix. Add the crawfish tails, cream, flour mixture, and spices into the pot. Continue to cook, stirring frequently, until the liquid bubbles and becomes thick and creamy. Remove from heat and let the filling cool for 15-30 minutes, then pour filling into the pie crust and top with the second pie crust. Preheat the oven to 450Þ. Bake pie for 10 minutes, then lower the oven temperature to 325Þ and bake for 25 to 30 minutes, unitl the pie crust is golden brown. Serve warm.