Creole Crawfish Pie

Get ready for a flavor explosion that’ll transport you straight to Louisiana!

This Creole Crawfish Pie combines tender crawfish tails with the holy trinity of Cajun cooking (onions, bell peppers, and celery) in a rich, flavorful filling that’s tucked inside a flaky, golden crust.

It’s comfort food with a serious kick of Southern charm.

What makes this pie special is the perfect balance of savory and sweet, with just a touch of sugar enhancing the natural sweetness of the crawfish.

The aromatic herbs and Creole seasoning create layers of flavor that’ll have everyone at the table asking for seconds.

Plus, that moment when you break through the buttery crust to reveal the steaming crawfish filling? Pure culinary magic.

Ingredients

For the Crust:

• 2 (9-inch) refrigerated piecrusts (preferably homemade)
• 1 tablespoon water
• 1 large egg, beaten

For the Filling:

• 1/4 cup unsalted butter (plus 2 tablespoons, if needed)
• 3 tablespoons all-purpose flour, plus more for work surface
• 1 large (12-ounce) white onion, chopped (about 2 cups)
• 1 large (12-ounce) green bell pepper, chopped (about 1 1/4 cups)
• 1 medium (1 1/2-ounce) celery stalk, chopped (about 1/3 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 (16-ounce) package frozen peeled Louisiana crawfish tails, thawed in package and undrained
• 2/3 cup condensed cream of mushroom soup (from 1 [10.5-ounce] can)
• 1 1/2 tablespoons granulated sugar
• 2 teaspoons Creole or Cajun seasoning, plus more to taste
• 1 teaspoon onion powder
• 1 teaspoon chopped fresh basil, plus more to taste
• 1 teaspoon chopped fresh rosemary, plus more to taste
• 1/2 teaspoon garlic powder

For Garnish:

• Thinly sliced scallions

Steps

1. 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 firmly into corners and up sides of plate, leaving a 1-inch overhang. Transfer second dough round to a parchment-lined baking sheet. Place both crusts in refrigerator to chill until ready to use, at least 15 minutes or up to 1 day (covering with plastic wrap if chilling longer than 3 hours). Proper chilling prevents shrinkage during baking.
2. Melt 1/4 cup butter in a large skillet over medium-high heat. Reduce heat to medium, and gradually whisk in flour. Cook, stirring constantly, until roux is slightly thickened and turns the color of peanut butter, about 4-6 minutes. Don’t rush this step – a properly developed roux is the foundation of authentic Creole flavor. You’ll know it’s ready when it smells nutty and reaches a smooth, velvety consistency.
3. Add onion, bell pepper, celery, and garlic to roux in skillet; cook over medium heat, stirring often, until onion is transparent, about 7 minutes. The vegetables should soften but not brown – if they’re cooking too quickly, reduce heat slightly. Add crawfish and crawfish fat from package. If your crawfish package does not have fat, add 2 tablespoons butter to the skillet. Cook, stirring often, until crawfish tails curl up, about 3 minutes – this is a visual indicator they’re properly cooked.
4. Add condensed cream of mushroom soup, and slowly stir until completely combined with no streaks remaining. Bring mixture to a simmer over medium heat; reduce heat to low. Simmer, stirring occasionally to prevent sticking, until flavors are fully incorporated, about 5 minutes. The mixture should coat the back of a spoon when ready.
5. Add sugar, Creole or Cajun seasoning, onion powder, basil, rosemary, and garlic powder to crawfish mixture in skillet, and stir until thoroughly incorporated. Taste and add additional Creole seasoning, basil, and/or rosemary to taste – the filling should be well-seasoned but not overpowering. Remove from heat. Let cool, uncovered, until mixture reaches room temperature, 30 minutes to 1 hour. Cooling prevents the bottom crust from becoming soggy. Meanwhile, preheat oven to 400°F (205°C) with oven rack in lower third position.
6. Remove chilled piecrusts from refrigerator. Pour crawfish filling (about 4 cups) into prepared piecrust in pie plate, spreading evenly but not overfilling. Cover pie with rolled-out piecrust. Using your fingers, press and seal edges together firmly. Trim overhang to about 1/2 inch; fold overhang underneath itself, and crimp decoratively as desired – pinching between thumb and forefinger creates a classic scalloped edge.
7. Whisk together beaten egg and 1 tablespoon water in a small bowl to create an egg wash. Lightly brush egg wash over top of piecrust, ensuring complete coverage for even browning. Using a sharp knife, cut 4-5 small slits (about 1-inch long) into pie top for steam to escape – this prevents the top crust from bubbling up or cracking.
8. Place pie on a baking sheet (to catch any potential drips) and bake in preheated oven until top is golden brown, 40-45 minutes. Look for a rich amber color and bubbling around the edges as signs of doneness. If crust edges brown too quickly, cover them with foil or a pie shield after about 25 minutes.
9. Remove from oven, and let rest about 10 minutes before slicing. This resting period allows the filling to set up for cleaner slices. Garnish with thinly sliced scallions, and serve while still warm but not piping hot.

Smart Swaps

• Use whole wheat piecrust instead of regular for added fiber and nutty flavor
• Substitute shrimp for crawfish (same amount) if crawfish isn’t available
• Replace cream of mushroom soup with cream of celery soup for a different flavor profile
• Use dried herbs instead of fresh in a pinch (use 1/3 teaspoon dried for every 1 teaspoon fresh)

Make It Diabetes-Friendly

• Replace regular piecrust with a low-carb almond flour crust (reduces carbs by approximately 15g per serving)
• Reduce sugar to 1/2 tablespoon and add 1 teaspoon of liquid monk fruit sweetener (cuts 6g of carbs total)
• Add 1 cup of diced cauliflower to the filling to increase volume while reducing the carb-to-volume ratio
• Serve with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption
• Portion size matters: cut into 8 slices instead of 6 to reduce carbs per serving by about 25%

Pro Tips

• For the flakiest crust, make sure all your ingredients are cold before starting
• The roux should be the color of peanut butter – any darker and it’ll taste bitter, any lighter and you’ll miss out on flavor
• Don’t skip the crawfish fat! It adds incredible depth of flavor that can’t be replicated
• Let the pie cool for the full 10 minutes before cutting – rushing this step means messy slices
• Store leftovers in the refrigerator for up to 3 days, reheating individual slices in a 325°F oven for 10-15 minutes