A classic New Orleans dinner pie made with crawfish tails and spice.
For the Crust:
For the Filling:
• This recipe calls for a par baked bottom crust. If that feels very fussy to you, you can skip this step but you will have a softer crust bottom for your final pie.
• Par baking often creates a slightly sunken bottom crust no matter how hard you try to fight it. A tip: really fill the unbaked crust to the very brim with dried beans or pie weights. And if your crust still sags a bit, don’t worry much about it and place the top crust over the edge of the pie pan without connecting it to the bottom crust. This is one of those rustic but incredibly delicious pies.
Keywords: crawfish, pie, louisiana, southern, savory pie, joy the baker, new orleans,