Crawfish Pie II

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour
1 teaspoon	5ml	Salt
2/3 cup	131g / 4.6oz	Lard
4 1/2 tablespoons	67ml	Ice water
1/2		Butter
1 cup	62g / 2.2oz	Chopped yellow onion
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Chopped tomatoes
1 lb	454g / 16oz	Peeled crawfish tails
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Flour
1 cup	237ml	Water
2 tablespoons	30ml	Chopped chives
1 tablespoon	15ml	Brunoise red peppers
1/4 cup	36g / 1.3oz	Grated Parmegiana-Reggiano cheese

Recipe Instructions

Preheat the oven to 400 degrees.

For the pie crust: In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and 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.

For the filling: In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute 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. Stirring occasionally, cook for about 4 minutes. 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 filling into the pie crust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes or until the edges of the pie crust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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