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1
Add bell pepper, onion and celery to butter and saute until tender.
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2
Add crawfish fat and simmer covered 10 minutes.
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3
Add crawfish tails, green onions and remainder of seasonings.
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4
Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
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5
Using your favorite pie crust recipe, make enough pie dough for a double crust pie.
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6
Place the dough in a 9-inch pie pan.
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7
Gently press the dough to the bottom and sides.
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8
Cut excess dough, leaving a 1-inch overhang.
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9
Fill the pie shell with the cooled filling.
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10
With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell.
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11
Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust.
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12
Crimp the top and bottom crusts together, trim.
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13
Cut 2 or 3 one-inch parallel slits in the top of the pie.
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14
Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown.
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15
Serve hot as a main course.
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16
Individual pies:
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17
Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan.
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18
Roll the dough, fit into the cups, place the filling in the cups.
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19
Moisten the edges with cold water.
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20
Place a circle of dough on top.
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21
Crimp edges together.
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22
Cut a 1-inch slit in the center.
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23
Bake as above.
