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1
TO MAKE THE CRUST: Lightly grease twenty-four 3-inch muffin cups with cooking spray (you may need to prepare the pies in two batches).
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2
In the work bowl of a food processor fitted with the metal blade, pulse the 1 cup butter, 2 cups flour, cornmeal, 1/2 teaspoon salt, 1/2 teaspoon Cajun seasoning, and cayenne until the dough is the size of small peas.
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3
Add the eggs, egg yolks, and the 2 teaspoons ice water.
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4
Pulse until the dough begins to form a ball.
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5
(If you prefer, this can be done in a big bowl with your hands or a pastry cutter: work the butter, flour, cornmeal, salt, Cajun seasoning, and pepper together until they are the size of small peas.
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6
Add the eggs, egg yolks, and water and work until the dough forms a ball.)
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7
Pat the dough into a disk, cover with plastic wrap, and refrigerate while you make the crayfish filling.
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8
TO MAKE THE CRAYFISH FILLING: In a large, heavy skillet set over medium heat, melt the 1/2 cup butter until it bubbles.
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Slowly sprinkle on the 1/2 cup flour, stirring constantly until the mixture is combined.
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10
Add the yellow and green onions, bell pepper, and celery and cook, stirring constantly, for 15 minutes.
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11
Stir in the crayfish, garlic, brandy, cream, parsley, Tabasco, 1/2 teaspoon salt, and 1/2 teaspoon Cajun seasoning, and cook an additional 5 minutes.
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12
Remove from the heat.
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13
To assemble the pies: Preheat the oven to 350F.
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14
Sprinkle a work surface with flour.
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15
Pinch off enough cornmeal dough to make 1 1/2-inch balls.
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16
Press the dough balls into prepared muffin cups to cover the bottom and up the sides.
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17
Spoon the crayfish filling almost to the top of each pie shell.
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Bake until the filling is hot and the crust is crisp, about 30 minutes.
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19
Serve warm or at room temperature.
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20
Freeze well-wrapped baked and cooled pies up to 3 weeks in advance.
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Thaw in the refrigerator the night before you plan to serve them.
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22
Bake for 15 minutes at 350F to warm before serving.
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23
These may seem large, especially if youre serving them at a utensil-free cocktail party.
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24
(For a first course at a dinner party, I present them on plates with knives and forks.)
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25
For cocktail parties, cut them in halves or quarters and set them out on serving dishes so they can be easily picked up and eaten in a bite or two.
