Crayfish Pie

Name: Crayfish Pie
Ingredients: 3 cups all-purpose flour; 1 1/4 teaspoons salt, divided; 1 cup plus 2 tablespoons shortening; 6 to 9 tablespoons cold water; 1 cup chopped onion; 1 cup chopped celery; 2 cloves garlic, minced; 1/2 cup butter or margarine; 1 tablespoon cornstarch; 1/4 cup chicken broth; 1 cup whipping cream; 1 pound crayfish tails, peeled and cooked; 1/4 teaspoon white pepper; 1/8 teaspoon red pepper

14 ingredients

5 steps

Ingredients

3 cups all-purpose flour
1 1/4 teaspoons salt, divided
1 cup plus 2 tablespoons shortening
6 to 9 tablespoons cold water
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/2 cup butter or margarine
1 tablespoon cornstarch
1/4 cup chicken broth
1 cup whipping cream
1 pound crayfish tails, peeled and cooked
1/4 teaspoon white pepper
1/8 teaspoon red pepper

Directions

1

Combine flour and 3/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.
2

Saute onion, celery, and garlic in butter in a large skillet until tender. Combine cornstarch and chicken broth; stir until well blended. Add chicken broth mixture and whipping cream to sauteed vegetables, mixing well. Stir in crayfish tails, remaining salt, and pepper; set aside.
3

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Spoon crayfish filling into pastry shell.
4

Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over filling. Trim bottom pastry, and arrange lattice pastry in a decorative design on edges.
5

Bake at 350° for 45 minutes or until crust is golden brown.