Last night I decided I wanted to make crawfish pie for dinner. I went to the section in the grocery where the frozen pies are usually kept. To my surprise, they were out of pies so I decided to try and make my own. What I made turned out to be incredible, very easy and was probably less expensive than a pre-made pie.

This is what I used:

1 medium pack of chopped creole veggies (onions, bell peppers, etc.)

1 12 oz. pack of frozen crawfish tails

1/3 stick of butter

1 can cream of mushroom soup

¼ cup flour

refrigerated pie crust

Tony Chacheries to taste

I started by sauteeing the veggies in the butter (adding Tony’s) . Once those were cooked down I added the crawfish (and some more Tony’s) which I had defrosted by leaving it in the sink under running water. After the crawfish tails were cooked (they curl up), I added the can of cream of mushroom soup and cooked that down for a few minutes. To make sure that the pie wouldn’t be runny, I added flour to thicken the filling.

To finish off the pie, I followed the directions on the box of the pie crust. I unrolled the first pie crust and used it for the bottom of the pie, then I added the filling that I had just made. Finally, I added the second crust to the top of the pie and used my knife to add slits so that the pie wouldn’t puff up . Lastly, I put aluminum foil on the edge of the crust to keep it from burning and baked the pie at 425 until it was golden brown.