Easy Crawfish Pie – Irresistible Southern Classic

If you love rich, comforting Southern flavors, you are going to fall head over heels for this Crawfish Pie. It’s creamy, savory, and packed with tender crawfish tails tucked into a flaky golden crust. Every bite feels cozy, indulgent, and completely irresistible.

I love making Crawfish Pie when I want something that feels special but still comes together easily. It’s perfect for Sunday dinners, Mardi Gras celebrations, or anytime you want to bring a little Louisiana magic to your table. The filling stays creamy and flavorful, while the crust bakes up beautifully golden and crisp.

Trust me, once you try this Crawfish Pie, it will become one of those recipes you save, share, and make again and again.

More Recipes

• Homemade Chicken Pot Pie
• Mince and Cheese Pie

INGREDIENTS

Here’s everything you need to make this rich and flavorful Crawfish Pie. I kept it simple but packed with Southern flavor.

For the Filling:

• 1 lb crawfish tails, peeled (450 g)
• 4 tablespoons unsalted butter (56 g)
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• ½ cup green bell pepper, finely chopped (75 g)
• ½ cup celery, finely chopped (75 g)
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (30 g)
• 1 cup whole milk (240 ml)
• ½ cup heavy cream (120 ml)
• 1 teaspoon Cajun seasoning (5 g)
• ½ teaspoon salt (3 g), or to taste
• ½ teaspoon black pepper (2 g)
• ¼ teaspoon cayenne pepper (1 g, optional for heat)
• ½ cup shredded sharp cheddar cheese (60 g)
• 2 tablespoons fresh parsley, chopped (8 g)
• 2 green onions, sliced (about ¼ cup / 25 g)

For the Crust:

• 1 package refrigerated pie crusts (14 oz / 400 g total, 2 crusts)
  or
• 2 homemade pie crusts (enough for top and bottom)

Optional:

• 1 egg, beaten (for egg wash)
• 1 tablespoon milk (15 ml) for egg wash

INSTRUCTIONS

Let’s bring this cozy, creamy Crawfish Pie together step by step. Don’t worry — I’ll walk you through everything.

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish and set it aside.

2. Sauté the Vegetables

In a large skillet over medium heat, melt the butter.
Add the chopped onion, bell pepper, and celery. Cook for 4–5 minutes until the vegetables soften and become fragrant.

Stir in the minced garlic and cook for another 30 seconds.

3. Make the Creamy Base

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This step removes the raw flour taste and creates a smooth base.

Slowly pour in the milk and heavy cream while whisking. Continue stirring until the mixture thickens, about 3–4 minutes.

4. Season and Add Crawfish

Add the Cajun seasoning, salt, black pepper, and cayenne (if using). Stir well.

Fold in the crawfish tails and cook for 3–4 minutes. The filling should be creamy but not runny.

Stir in the shredded cheddar cheese, parsley, and green onions. Remove from heat and let the mixture cool slightly.

Tip: Letting the filling cool for 5–10 minutes helps prevent a soggy crust.

5. Assemble the Pie

Roll out one pie crust and press it gently into your prepared pie dish.

Pour the crawfish filling evenly into the crust.

Place the second crust on top. Trim excess dough and crimp the edges to seal. Cut 3–4 small slits in the top to allow steam to escape.

If using egg wash, whisk the egg with 1 tablespoon (15 ml) milk and brush it lightly over the top crust for a beautiful golden finish.

6. Bake

Bake at 375°F (190°C) for 35–40 minutes, or until the crust turns golden brown and flaky.

If the edges brown too quickly, cover them loosely with foil.

7. Cool Before Serving

Let the Crawfish Pie rest for at least 10–15 minutes before slicing. This helps the filling set beautifully.

TIPS & VARIATIONS

Let’s make your Crawfish Pie absolutely perfect every single time. These little tricks make a big difference!

Cooking Tips

• Drain the crawfish well. If you use frozen crawfish tails, thaw and pat them dry. Extra moisture can make the filling watery.
• Do not skip the flour step. Cooking the flour with butter creates a smooth, creamy base and prevents lumps.
• Let the filling cool slightly before assembling. A hot filling can soften the bottom crust too quickly.
• Bake on the lower oven rack. This helps the bottom crust cook through and stay crisp.

Flavor Variations

• Spicier Crawfish Pie: Add ¼ teaspoon (1 g) extra cayenne or a few dashes of hot sauce.
• Seafood Blend Version: Replace half of the crawfish (½ lb / 225 g) with cooked shrimp or lump crab meat for a seafood twist.
• Extra Cheesy: Add an additional ½ cup (60 g) shredded cheddar or Monterey Jack for a richer filling.
• Creole Style: Stir in ½ teaspoon (2 g) dried thyme and ½ teaspoon (2 g) smoked paprika for deeper flavor.

Storage & Make-Ahead

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap the baked Crawfish Pie tightly and freeze for up to 2 months.
• Reheat: Warm slices at 350°F (175°C) for 10–15 minutes until heated through.

You can also prepare the filling 1 day in advance and store it in the refrigerator before assembling and baking.

SERVING IDEAS

This Crawfish Pie already feels like a celebration on its own, but the right pairings make it even more unforgettable.

Perfect Side Dishes

• Simple Green Salad – Toss mixed greens with a light lemon vinaigrette to balance the rich, creamy filling.
• Buttery Corn on the Cob – Sweet corn pairs beautifully with the savory Cajun flavors.
• Garlic Green Beans – Quick sautéed green beans add freshness and color to the plate.
• Southern Coleslaw – The crisp texture contrasts perfectly with the creamy pie filling.

Drink Pairings

• Iced Sweet Tea – A classic Southern choice that complements Crawfish Pie beautifully.
• Sparkling Lemonade – Bright and refreshing against the rich crust.
• Dry White Wine – Sauvignon Blanc or Chardonnay pairs wonderfully with seafood flavors.

Occasion Ideas

• Serve Crawfish Pie for Mardi Gras parties or Southern-themed gatherings.
• Make it for a cozy Sunday family dinner.
• Slice it into smaller portions for holiday brunch tables.
• Prepare it for potlucks — it travels well and always impresses.

This dish feels elegant enough for guests but easy enough for a weeknight when you want something comforting and special.

FAQs

1. How do I store leftover Crawfish Pie?

Store leftover Crawfish Pie in an airtight container in the refrigerator for up to 3 days. Reheat slices at 350°F (175°C) for 10–15 minutes until warmed through.

2. Can I use frozen crawfish tails?

Yes! Frozen crawfish tails work perfectly. Thaw them completely and pat them dry before adding them to the filling. Removing excess moisture keeps the pie from becoming watery.

3. Can I make Crawfish Pie ahead of time?

Absolutely. You can prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble and bake when ready. You can also bake the entire Crawfish Pie, cool it, and refrigerate before reheating.

4. Can I substitute shrimp for crawfish?

Yes. Replace the crawfish with cooked, chopped shrimp in equal amounts (1 lb / 450 g). The flavor will be slightly different, but still delicious and creamy.

5. Why is my pie crust soggy?

A soggy crust usually happens if the filling is too hot or too wet. Let the filling cool slightly before assembling, and make sure the crawfish are well-drained. Baking the pie on the lower oven rack also helps crisp the bottom.

6. Can I freeze Crawfish Pie?

Yes. Wrap the baked Crawfish Pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until heated through.

Recipe

Yield: 1 (9-inch / 23 cm) pie

Crawfish Pie

Print

This creamy, savory Crawfish Pie features tender crawfish tails, Cajun-seasoned vegetables, and melted cheese baked inside a flaky golden crust. It’s a comforting Southern classic perfect for family dinners or special occasions.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

For the Filling:

• 1 lb crawfish tails, peeled (450 g)
• 4 tablespoons unsalted butter (56 g)
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• ½ cup green bell pepper, finely chopped (75 g)
• ½ cup celery, finely chopped (75 g)
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (30 g)
• 1 cup whole milk (240 ml)
• ½ cup heavy cream (120 ml)
• 1 teaspoon Cajun seasoning (5 g)
• ½ teaspoon salt (3 g), or to taste
• ½ teaspoon black pepper (2 g)
• ¼ teaspoon cayenne pepper (1 g, optional)
• ½ cup shredded sharp cheddar cheese (60 g)
• 2 tablespoons fresh parsley, chopped (8 g)
• 2 green onions, sliced (about ¼ cup / 25 g)

For the Crust:

• 1 package refrigerated pie crusts (14 oz / 400 g total, 2 crusts)
• or
• 2 homemade pie crusts (top and bottom)

Optional Egg Wash:

• 1 egg
• 1 tablespoon milk (15 ml)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish.
   
2. In a large skillet over medium heat, melt the butter. Add onion, bell pepper, and celery. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
   
3. Sprinkle flour over vegetables. Stir constantly for 1–2 minutes.
   
4. Gradually whisk in milk and heavy cream. Cook until thickened, about 3–4 minutes.
   
5. Stir in Cajun seasoning, salt, black pepper, and cayenne. Add crawfish tails and cook 3–4 minutes.
   
6. Fold in shredded cheddar, parsley, and green onions. Remove from heat and cool slightly.
   
7. Press one pie crust into the prepared dish. Pour filling evenly inside.
   
8. Top with second crust. Trim and crimp edges. Cut small slits in the top.
   
9. Brush with egg wash (egg whisked with 1 tablespoon / 15 ml milk) if desired.
   
10. Bake at 375°F (190°C) for 35–40 minutes until golden brown. Cover edges with foil if browning too quickly.
    
11. Cool for 10–15 minutes before slicing and serving.

Notes

Drain crawfish well before using.

Let filling cool slightly before assembling to prevent soggy crust.

Bake on lower oven rack for crisp bottom crust.

Store leftovers in refrigerator up to 3 days.

Nutrition Information:

Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 420

Nutrition information is estimated and may vary based on ingredients used.

I truly hope you fall in love with this Crawfish Pie the very first time you make it. It’s creamy, comforting, and packed with bold Southern flavor in every single bite. The flaky crust, the rich filling, the tender crawfish… it all comes together so beautifully.

If you’re craving something cozy yet impressive, this Crawfish Pie delivers every time. Make it for family dinner, serve it at your next gathering, or bring it to a celebration — it always feels special and satisfying.

If you try this recipe, I would absolutely love to hear how it turns out for you. Leave a comment, share your tips, and don’t forget to save this Crawfish Pie to your Pinterest board so you can make it again and again. 💛🥧