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Directions. Preheat the oven to 400 degrees F. In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1.
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Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally. Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens.
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Remove from the heat. In a buttered pie plate, place one pie crust into the bottom. Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal. Whisk the beaten egg and water together. Brush the egg wash over the top of the pie crust. Bake the pie for 30-35 mins or until golden brown.
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Add the crawfish tails, green onion, and season with salt and pepper to taste. Cook for about 4 minutes over medium heat, then remove from heat and cool to room temperature. Preheat the oven to 375 F.
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Use a fork to crimp the edges, pressing the layers of pie crust together. Cut vent holes into the pie crust with a sharp knife. Place pie onto a baking sheet to catch any spills in the oven. Bake for 45 minutes or until pie crust is golden brown. If pie crust starts to brown too quickly, loosely cover with foil.
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Cook for a few minutes or until tender. Add flour and seasonings. Add in the flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there're no lumps. Simmer for about 5 minutes. Add the crawfish & frozen peas. Add the crawfish tails and frozen peas. Cook for 2-3 minutes. Assemble the pie.
Doug's Crawfish Pie Recipe Allrecipes
Place a small sauté pan over low heat; melt 2 tablespoons butter. Add onion and celery and cook until beginning to soften, about 6 to 8 minutes; do not brown. Add green onions and garlic and cook until fragrant, about 1 minute. Stir in Creole seasoning and lemon juice; set aside. Place a large sauté pan over medium-low heat; add the remaining.
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Roll out each piecrust on a lightly floured work surface into a 12-inch round. Transfer 1 dough round to a 9-inch pie plate, pressing dough into corners and up sides of plate and leaving a 1-inch.
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For the printable full recipe and ingredient list: http://coopcancook.com/louisiana-crawfish-pie-recipe/Homemade Pie Crust: http://coopcancook.com/pie-crust/.
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Directions. Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn.
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Directions. Preheat oven to 400°. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes.
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Pour the crawfish mixture into the hot pie crust. Top with the lattice topping, weaving the pieces together, and brush with an egg wash. Bake for 35-40 minutes in the preheated oven, rotating the pie halfway through. When the lattice topping is golden brown, remove from the oven and let cool for 30-45 minutes.
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Set aside. BAKE: Heat oven to 350 degrees Fahrenheit. Combine the crawfish mixture and cheese mixture to make the crawfish pie filling. Pour into two pre-made prepared pie crust. Place the assembled pies on a baking sheet. Bake for 20-25 minutes in the preheated oven until the top is starting to brown slightly.
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On a lightly floured surface, roll puff pastry to ¼-inch thickness. Cut into 4 (5-inch) squares. Place on prepared pan. Refrigerate until ready to use. In a large skillet, melt butter over medium-high heat. Add potato, bell pepper, celery, onion, and garlic. Cook, stirring frequently and scraping bottom of skillet to prevent potatoes from.
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Preheat oven to 400°. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers.
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Spray one side of a piece of foil with nonstick cooking spray and place, greased side down, onto the bottom crust. Fill with dry beans or pie weights and bake for 15 minutes. Remove the weights and foil and bake for another 10 minutes, until just golden brown. Lower the heat to 350° F. Spoon filling into the pie crust.