Judy Walker, the food editor on NOLA.com | The Times-Picayune, offers her version. Check out the recipe here.
Everybody “down on the Bayou” sings about crawfish pie, but what does it really taste like? Here is a simple recipe, which is a hybrid from Emeril and John Besh.
I also think the pie crust should be pre-cooked slightly before this goes back into the oven.
New Orleans folks have easy access to fresh crawfish, but the rest of us must settled for the frozen variety. The latter is not as gorgeous as fresh, but it easy and accessible. ‘Nuff said.
Crawfish pie makes a great entree with salad or other less spicy side dishes like roasted veggies. I also think it can be converted into impressive appetizers by spraying your muffin tins, shaping pie crust into each and adding the pie filling then browning in the oven 30 minutes or so (the cooking time is less than the full pie, for obvious reasons.) I’d remove the muffin-pies as soon as you can handle them to prevent the crust from steaming and getting too soft.
If you want to make your own pie crust, go for it. I’m buying the dough or prepared pie shells at the grocery store.