Jane's Crawfish Pie
This dish is often a command performance,
requested by friends and
family who have had it before. It can be baked in tart shells for
individual servings, but it is better as one whole pie. The crust is
one of the secrets to making this recipe sing. The crust recipe that is
given here is not the one that appears with it in the Time-Life
Cookbook. It is much better; in fact, we use it for almost every recipe
that calls for an unsweetened crust.
HERE'S HOW TO DO IT:
Flaky Pastry:
2 cups sifted all-purpose flour
2/3 cup chilled unsalted butter
Ice water as required (no more than 6 tbs.)
1/2 tsp. salt
1 tbs. sugar
Chill bowl, implements and flour for two hours. Sift the flour, sal and
sugar into the bowl. With two knives or a pastery cutter, cut the
butter quickly into the flour until the mixture resembles large peas.
Dribble the ice water into the mixture a little at a time, working
butter/flour mixture into it from the center (Use your fingertips.). Do
not rework any part of the mixture if at all possible. When all of the
water has been incorporated, turn out the dough onto a foured pastry
board and proceed to work the dough twice--push down on it with the heel
of the hand; gather up into a ball and repeat. Let the pastry rest in
the refrigerator for at least two hours. When you remove it from the
refrigerator, let it stand for about 20 minutes or so to become
workable. Divide into two parts and roll out. Makes enough for one two
crust pie or twelve tart shells.
Filling:
1 lb. peeled crawfish, about 4 cups
4 tbs. butter
2 cups finely chopped onion
1 cup finely chopped scallions,
including 3" of green tops
1/2 cup finely chopped celery
1 1/2 tsp. finely chopped garlic
1/2 cup chopped green pepper
1/2 cup unsifted flour
1 tbs. tomato paste
1/2 cup finely chopped fresh parsley
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tbs. softened butter
In four tbs. of butter, cook the onions, scallions, celery, green pepper
and garlic until soft and translucent, but not brown. Remove pan from
the heat and stir in the flour. Add all the rest of the ingredients;
them scrape the entire contents of the pan over the crafish meat and
toss together gently but thoroughly. Preheat the oven to 350 degrees.
Assemble the pie: Spread butter over the bottom of the pie pan. Roll
out the dough and press into the bottom and sides of the pan. Fill with
the crawfish mixture and cover with a top crust. Seal and crimp the
edges. Make two or three 1" slits in the top. Bake 45 minutes.
Serves 8.
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Enjoy and let me know if you were successful !
