Crawfish Pie

Directions

For Crust:

1. Mix flour and salt together in a large bowl.
2. Add butter. Rub and pinch butter into the flour using your fingers to coat butter pieces and form small pea-size balls.
3. Create a well in the center of the mixture and add water. Mix together with your hands.
4. Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage and it helps produce flaky layers.
5. Form flattened pieces into a ball. Split the ball in half and form into two disks. Wrap each disk separately in plastic wrap and refrigerate for 2 hours.
6. Preheat oven to 400°F.
7. Remove plastic wrap from dough and place it on a floured surface. Roll floured rolling pin from the center of one of the dough disks to the edge rotating the dough until the circle is an ⅛-inch thick and 12 inches in diameter. Repeat this process with the second disk of dough, but make it only 10 inches in diameter.
8. Wrap the larger sheet of dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
9. Place pie weights in the pie pan and bake until lightly browned, about 7–10 minutes.

For Filling:

10. Melt butter in a large pan over medium heat. Add onions, bell pepper, and garlic. Cook until softened.
11. Add soup, evaporated milk, salt, and peppers.
12. Add cornstarch mixture, reduce heat to low, and cook for about 5 minutes, until thickened.
13. Fold in crawfish, green onion, and parsley. Cook for 5 minutes.

For Assembly:

14. Spread filling evenly into pre-baked pie crust.
15. Brush pie rim with water and unroll second sheet of dough over the pie.
16. Press down on rim lightly to adhere top crust to bottom one. Trim off excess dough using a paring knife. Fold edges under to form a thick edge.
17. Crimp edge of crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V.
18. Bake until browned, about 25–30 minutes.