Crawfish Pie
1 medium bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
4 cloves garlic, minced
3/4 cup butter
2 pounds peeled crawfish tails
1/2 cup chopped green onions
1/2 cup minced parsley
1 1/2 teaspoons of salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
1 to 2 teaspoons cornstarch
dough for a double pie crust
1 egg white
1 teaspoon water
Saute bell pepper, onion, celery, and garlic in butter until tender; simmer 10 minutes.
Add the crawfish tails, green onions, parsley, and seasonings.
Thicken if necessary with a little cornstarch; let cook long enough to thicken gravy.
Place half of the pie crust dough in a nine-inch pie pan. Fill with the cooled filling. Place the top crust on the pie, moisten edges with an egg wash (egg white and water) and seal. Cut two or three one-inch-long slits in the top crust.
Bake for 10 minutes at 450 degrees; lower the oven to 375 degrees and cook for 35 minutes longer or until the crust is golden brown.
