1¼ cups gluten free cup for cup mix See my homemade mix by clicking on the link or alternatively you can use all-purpose flour
¼ teaspoon salt
3-4 TBSP ice water
For the Crawfish Filling:
1 stick unsalted butter
½ cup flour
1 small onion, diced
1 bell pepper, diced
2 stalks celery, diced
1 can of diced tomatoes
2 tsp minced garlic
1 lb. peeled crawfish tails (or one pkg frozen, thawed)
2 TBSP parsley
1 tsp salt
1 bay leaf
½ tsp cracked black pepper
1 tsp cajun seasoning
¼ tsp cayenne pepper
1 tsp Worcestershire sauce
1 tsp hot sauce
Instructions
For the Pie Crust:
Make sure your butter is COLD COLD COLD and diced! Combine your flour and salt in food processor. Pulse. Add the diced cold butter and pulse until it resembles coarse crumbs. Add 3 tablespoons of ice water and pulse until the dough forms a ball. Turn out the dough onto a lightly floured surface for rolling. Roll the dough to ¼ inch thickness and a few inches in diameter larger than your pie plate. Place the dough in pie plate and press to fit. Tuck under any overhang. Fill with pie weights and or dried beans and bake at 350 for 10 minutes. Set aside
For the Filling:
Make the roux by melting the butter in a medium cast iron skillet over medium to low heat. Add in the flour and whisk until it is incorporated. Cook, stirring frequently with a wooden spoon, until the roux is lightly browned, about 10 minutes. Then add the garlic, onions, celery and bell pepper and cook for a few minutes more until the roux becomes golden brown. Add in the seasonings, herbs, Worcestershire sauce and hot sauce. Stir to combine and allow to cook for another 10 minutes. Toss in the crawfish meat, stir and then spoon the filling into the prebaked pie shell. Bake at 350 covered for 30-40 minutes until the top is golden brown and set. Allow to cool before trying to slice and serve.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2017/12/29/crawfish-pie-with-gluten-free-buttery-flaky-crust/