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Preheat oven to 375 degrees F.
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Melt butter in a skillet
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Whisk in the flour and stir over medium high heat until roux is peanut butter colored
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Add in onions, bell peppers, and celery
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Saute until tender; about 5 mins
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Add in garlic and saute for 30 secs.
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Stir in the chicken broth, crawfish fat, and heavy cream.
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Bring to a simmer
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Once the mixture thickens, add in the crawfish tails.
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Season with the Cajun seasoning, onion powder, and garlic powder.
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Pour in the liquid crab boil and stir well.
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Remove from the heat.
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In a buttered pie plate, place one pie crust into the bottom
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Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
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Whisk the beaten egg and water together
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Brush the egg wash over the top of the pie crust.
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Bake the pie for 30-35 mins or until golden brown.
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Allow pie to rest for 10 mins before serving
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Enjoy!