Crawfish Pie is a classic South Louisiana dish made with crawfish tails, the Trinity, and seasonings baked in a flaky pie crust until golden brown. Often reserved for special occasions, this easy crawfish pie recipe is simple enough to make anytime—whether you’re using fresh or frozen Louisiana crawfish tails. Follow this step-by-step recipe from Sweet Daddy D for a dish that’s hearty, flavorful, and unmistakably South Louisiana.
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What is Crawfish Pie?
Crawfish Pie is a savory pie, similar to a chicken pot pie, with a rich filling of crawfish tail meat baked in a flaky crust until golden brown. It’s sliced and served just like a traditional pie.
The filling is similar to crawfish étouffée, but thicker. In an étouffée, crawfish are smothered in a rich gravy and served over rice. Crawfish pie uses many of the same ingredients, but the mixture is thick enough to hold its shape inside the crust, making it a distinctly different dish.
Crawfish pie can also be made as individual pies or hand pies, with or without a top crust, depending on your preference.
Here Is What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Crawfish Tails: Louisiana tails for best flavor; frozen or leftover boiled tails work well.
- Stock: Crawfish stock adds depth; chicken stock is a lighter substitute.
- Trinity: Onion, bell pepper, celery—your flavor base.
- Garlic: Fresh preferred; use 1½ tsp granulated if needed.
- AP Flour: Thickens the filling—don’t skip. Gluten-free flour can be used.
- Cream: Adds richness; half-and-half works but is lighter.
- Vermouth: Optional—use white wine or skip.
- Creole Seasoning: Salt levels vary—taste before adding more.
- Crawfish Tails: Louisiana tails for best flavor; frozen or leftover boiled tails work well.
- Stock: Crawfish stock adds depth; chicken stock is a lighter substitute.
- Trinity: Onion, bell pepper, celery—your flavor base.
- Garlic: Fresh preferred; use 1½ tsp granulated if needed.
- Flour: Thickens the filling—don’t skip. Gluten-free flour can be used.
- Cream: Adds richness; half-and-half works but is lighter.
- Vermouth: Optional—use white wine or skip.
- Creole Seasoning: Salt levels vary—taste before adding more.
- Pie Crust: Store-bought is fine; use a sturdy crust.
- Egg Wash: For a golden finish, butter works in a pinch. Store-bought is fine; use a sturdy crust.
Sources of Salt: This recipe was developed using Le Bon Papa Creole Seasoning, a no-salt, no-MSG, all-purpose Creole or Cajun seasoning. If using a different brand, taste before adding additional salt. Other sources of salt in this recipe include the stock, Worcestershire, butter, and the crust.
Lagniappe Tip: The pie shell: Using a pre-made, store-bought pie shell keeps the recipe simple. If you have a favorite homemade crust, use it, but pre-made crusts, like Pillsbury or Marie Callender's, work very well.
Cookware
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Hints and Tips (FAQ)
Yes, frozen Louisiana crawfish tails are a great option. Thaw and drain them in a colander before using. If using imported crawfish, a quick rinse can help reduce bitterness. (Do not rinse Louisiana crawfish tails.)
Yes. If making ahead, assemble the pie and refrigerate without the egg wash. Brush the top crust with egg wash just before baking for the best color and texture. Let the pie sit out 10–15 minutes before baking so the crust bakes more evenly.
Since we do not use breadcrumbs or any binder in this recipe, it needs to simmer (slightly boil) long enough to activate the flour and thicken. Also, the filling will thicken during the resting time after baking; don't skip this step.
No. You can substitute dry white wine or leave it out completely—the pie will still be delicious.
No, you don’t need to parbake (blind bake) the crust for crawfish pie. The filling is thick enough and the bake time is long enough for the crust to cook through properly. If you prefer an extra-crisp bottom crust, you can parbake it at 375°F for 10 to 12 minutes before adding the filling, but it’s optional.
Make sure the filling is slightly cooled and thickened before adding it to the pie shell. Baking the pie on a lower oven rack or on a preheated baking sheet also helps the bottom crust cook evenly and stay crisp.
Yes. You can make a single-crust crawfish pie, but the bottom crust is more likely to soften. In this case, parbaking the crust first will help keep it firm.
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Here Is What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise En Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Build a Flavor Foundation
What happens in this step? The Trinity is sautéed in butter to build the base flavor, then garlic and seasonings are added to deepen the taste.
Thicken Into a Filling
What happens in this step? Flour is incorporated and simmered in stock to create a thick, rich filling that will hold together inside the pie crust.
Lagniappe Tip: This step activates the flour and thickens the filling. Without a binder, this is what gives the pie its structure.
Lagniappe Tip: Let the filling cool slightly before adding it to the pie shell. This helps prevent a soggy crust and makes the pie easier to assemble.
Build the Pie
What happens in this step? The cooled filling is added to the pie shell, topped with crust, sealed, and prepared for baking.
Lagniappe Tip: Allowing the pie to rest for 15 to 20 minutes after baking is crucial for helping the filling set. Don't skip this step or the filling will be very runny.
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Serving Suggestions
After baking, rest the pie for 15 to 20 minutes; serve warm as a main dish.
- Serve warm with a simple green salad and vinaigrette or a Sensation Salad to balance the richness.
- Pair with buttery French bread or a crusty baguette.
- Add a side of steamed or roasted vegetables (asparagus, green beans, or broccoli).
- For a full Louisiana-style meal, serve alongside Pecan Rice, Dirty Rice, or Jambalaya. A squeeze of fresh lemon juice just before serving brightens the flavors.
Going Cray-Cray for Crawfish?
Leftover Tips
Allow the pie to cool to room temperature before refrigeration or freezing.
Refrigerator
- Store leftovers wrapped airtight for 2 to 3 days.
Freezer
- Whole pie: Freeze unbaked or baked for up to 6 months (airtight)
- Leftover slices: Freeze for 3 to 4 months
Reheating
- Oven (best): Reheat at 325°F until warmed through
- Avoid microwaving if possible—it can make the crust soggy
Lagniappe Tip: Freeze slices individually, then vacuum-seal or wrap tightly. This keeps the crust intact and prevents crushing.
Yeah You Right!
Publisher’s Note: This recipe was originally published in March 2020 and has been updated with improved step-by-step instructions, new photos, expanded ingredient notes, and additional tips. The recipe is unchanged.
Recipe
Crawfish Pie
Here's What You Need
Filling
- 2 pounds crawfish tails
- ½ cup butter
- 1 ½ cups yellow onion chopped
- 1 cup green pepper chopped
- ¼ cup celery chopped
- ½ bunch green onions sliced
- 6 cloves garlic chopped
- ¼ cup heavy cream
- ⅛ cup dry Vermouth
- ¼ cup flour
- 1 cup Crawfish Stock substitute chicken stock if necessary
- 2 tablespoons parsley
- ¼ cup tomato Sauce
Herb and Spice Blend
- 1 teaspoon thyme
- 1 teaspoon Ground Black Pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper optional
- 1 tablespoon Creole seasoning Plus some for the crawfish tails
- 1 tablespoon Worcestershire optional
Pie Shell
- 2 pieces premade pie shell
- 1 egg for egg wash
- 1 tablespoon water for egg wash
Here's What You Do
- Preheat oven to 375°F
- Mix about 1 tablespoon of Creole seasoning into crawfish tails and set aside; chop and measure all other ingredients; set the pie shell out so it gets to room temperature
- Melt butter in a Dutch oven over medium-high heat
- Saute the Trinity until softening and clearing-about 8 to 10 minutes, stirring often
- Add the garlic and saute until aromatic, about 2-3 minutes
- Mix in the Herb and Spice Blend, parsley and green onions and stir for about 2-3 minutes
- Add the flour and blend to incorporate, stir for about 2 to 3 minutes
- Add the tomato sauce, cream and vermouth (and Worchestershire, if using); simmer until slightly thickened, about 5 minutes
- Add the stock. Start with a little to deglaze the Dutch oven. Once all the stock is added, lower the heat and simmer for about 5 -10 minutes
- Add the crawfish tails a little at a time and blend in completely before adding more. Once all the crawfish tails are added, simmer for about 5 minutes
- Remove the filling from heat and set aside to cool slightly, mout15 to 30 minutes
- Place one pie shell in a 9-inch pie pan and trim off the excess crust around the sides
- Pour the filling into the pie shell
- Place the second pie crust on top of the pie, use the tines of a fork to seal around the edges. Use a sharp knife to cut small slits in the top of the pie to release steam as the pie bakes
- Combine 1 egg and about 1 or 2 tablespoons of water to make an egg wash and lightly brush the on top of the pie
- Place the pie pan on a baking sheet and bake in the 375°F oven for 30 to 35 minutes, or until golden brown on top. Once out of the oven, allow the pie to rest for 15 to 20 minutes while the filling sets.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Steve
This is the best!! Made it several times and we enjoy it every time…..just watch the salt. Also great for leftovers.
Sweet Daddy D
Yeah you right, Steve! I appreciate you giving my recipe a try. Agree on the salt-I use a no-salt Creole seasoning and point out all the sources of salt in my article. Thanks, again!
Ed Beans
YUM!
Sweet Daddy D
Thanks, Ed! 5-Stars?
Cyndi Darcey
How do you freeze a crawfish pie that is already cooked?
Sweet Daddy D
Hey, Cyndi. Let the cooked pie cool down completely, then wrap it airtight in plastic wrap covered in aluminum foil. If you could get the whole thing in a vacuum sealer, that would be optimal. If airtight, it should last 3 to 4 months at high quality. Defrost it in the fridge overnight, then reheat in a 350-degree oven, covered in aluminum foil, until warmed through, probably about 30 minutes. You may want to remove the foil for the last 10 minutes or so to crisp up the crust a bit. Enjoy!
David Churchill
This is the 3rd recipe of yours I've done and it's another winner. Crawfish was some leftovers from Good Friday boil,was a little concerned about spice level of pie using well seasoned tails. But turned out great. Now time to hunt for next recipe to try
Sweet Daddy D
Thanks for the kind comments, David. I really appreciate you trying my recipes! So glad you have liked them so far!
Jackie
Love this recipe.
Sweet Daddy D
Hey, thanks, Jackie!!