The Co-op Food Stores

added 03/07/08

Serves 6

2 1/2 cups all-purpose flour
1 tsp. salt
2/3 cup lard or solid vegetable shortening
4 1/2 Tbs. ice water
4 Tbs. butter
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 Tbs. minced shallots
1 Tbs. minced garlic
1 1/2 tsp. salt
1/2 tsp. cayenne
1/4 tsp. black pepper
1/2 cup chopped tomatoes
1 lb. peeled crawfish tails or shrimp
2 Tbs. chopped parsley
2 Tbs. flour
1 cup water
1 egg, slightly beaten

Preheat oven to 400ºF.

Combine flour and salt in a medium mixing bowl. Using your hands, work the lard or shortening into the flour until the mixture resembles coarse crumbs. Adding water one
tablespoon at a time, work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circle for the top of the pie.

Heat butter in a large sauté pan. Add onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Sauté for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley and cook for about 4 minutes, stirring occasionally. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.

Pour the cooled filling into prepared piecrust. Cover the filling with the remaining crust and crimp the edges. Make several slits in the top crust. Place the pie in the center of a cookie sheet and brush with egg. Bake 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing.
—Adapted from Essence of Emeril, by Emeril Lagasse