Instructions

Cut butter into small pieces and freeze for 30 minutes. Mix all dry ingredients in a food processor. Then add butter and pulse until butter is in pea sized pieces. Add egg and water till the dough clumps. Remove from processor and kneed until dough forms. Wrap and refrigerate for 1 hour. After chilled, divide into three pieces and roll out into thin sheets. Cut to fit the shape of the pot pie ramekins. Line each ramekin with the dough and weigh down with parchment paper & uncooked rice or beans to prevent the dough from rising while baking. Bake shells at 350 degrees for 20 minutes. Remove & let cool.

Instructions

Melt butter in a saucepan over medium heat. Add all the vegetables, thyme, bay leaves and sauté until soft, about 5 minutes. next, add crushed tomatoes and sauté 5 minutes. Then, add tomato paste and saute 3-4 minutes. Sprinkle in the flour and stir constantly for 7 to 8 minutes, being careful not to burn. Add cold stock slowly, and stir until completely incorporated. Bring to a boil, stirring often. Reduce heat and simmer for 10 minutes. Add salt, Creole seasoning, parsley and green onion. Let sauce cool before assembling pies. To assemble the pies mix 3/4 cup of the base sauce with 2 1/2 ounces of crawfish tails, and place in the par-baked pie shell. Top with raw pie dough and brush top with beaten egg. Bake in a 350 degree oven for 15 minutes or until top is golden brown.