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You won't find a better CRAWFISH PIE and you can take that to the bank, as my Granny would say. So good, it might make you curse a little. Takes a little time for the roux, but after that its smooth sailing.

The dough comes together quickly even without a stand mixer and is incredibly easy to work with, even for beginners that aren't used to baking or working with dough. It's great as is for savory or sweet pies, but I like to add finely shredded cheese to it for my crawfish pie. Also works for full pies, hand pies, and fried pies. Hands down, my favorite pie do ever, and I usually hate the taste of pie dough.

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Crawfish Pie

1 lb crawfish tails
1 large onion chopped
1 bunch green onions chopped
4 cloves garlic chopped
⅓ cup oil
⅓ cup flour
2 tsp yellow mustard
¼ cup water
3 egg yolks
1 cup heavy cream
Onion & garlic powder
Salt & Pepper to taste
Cajun seasoning to taste
Tabasco to taste
1 recipe of Southern Stirred’s Cream Cheese dough with ½ cup finely shredded cheese added

Drain crawfish and reserve liquid/fat. In heavy pot, stir together oil and flour. Cook roux over low heat stirring frequently until it becomes the color of peanut butter color. Add onions and green onions. Cook over medium/low heat until tender. Add tomato paste and cook 5 minutes. Add garlic and cook for a few minutes. Add water, crawfish fat, mustard, and seasoning. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally. Add crawfish and immediately turn off heat. Stir in cream and tabasco. Set aside and let cool to about room temperature.

Whisk 3 egg yolks and add to cooled crawfish mixture. Roll out half of dough and place in a 9 inch springform pie pan. Spoon in all of crawfish mixture. Roll out remaining dough and place on top of crawfish. Cut little slits in center of dough. Bake at 350 degrees for 40-45 minutes. Let cool for at least 20 minutes on a wire rack before removing from springform pan.

Can also make in a regular pie pan with or without a top crust. If making in a regular pie pan, this will make two pies and baking time will be shorter.

Cream Cheese Pie Dough

1 stick softened unsalted butter
4 oz softened cream cheese
¼ cup heavy cream
1 ½ cups all purpose flour
½ tsp salt

Mix together all ingredients except flour and salt. In separate bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture until uniform dough forms. Let rest in the refrigerator for 20-30 minutes before rolling out into the size needed for the pie you are making.

Delicious dough great for sweet or savory pies, regular size or hand pies.

For Crawfish pie dough, mix in ½ cup finely shredded cheese to dough. I use smoked gouda or Colby Jack.