Louisiana Crawfish Pie - cooking recipe

Ingredients

Crawfish Filling
1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
2 garlic cloves, minced
1 tablespoon creole seasoning
2 tablespoons all-purpose flour
1 1/2 lbs crawfish tails, peeled
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
3/4 cup heavy cream
Louisiana Piecrust
1 1/2 cups all-purpose flour
1/2 teaspoon creole seasoning
1/4 teaspoon salt
1/2 cup cold vegetable shortening
3 -5 tablespoons ice water

Preparation

In a 12-inch saute pan, heat the oil and butter together.
Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
If it appears dry, add more water, 1 teaspoon at a time.
Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
Preheat oven to 375\u00b0; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
Bake the pie for 30 minutes, or until the crust is golden brown.