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Individual Crawfish Pies Recipe

Individual-sized Crawfish Pies

Hey there folks! After posting three times last month, I took a little break to focus on some other work. In doing so, I allowed my cooking creativity to simmer on low in the background. My cooking mind was left to think and wander and go where it wanted to. I didn’t put any pressure on myself to think of a recipe for this month.

The result? Well, one night I was laying in bed, and it occurred to me: individual crawfish pies. YES! Of course! Who wouldn’t love that? Since we’re at the height of crawfish season this month, I decided it was high time to bring you that particular recipe. Best part? These actually did come out as tasty as I was hoping they would. Yay!

Individual-sized Crawfish Pies

Something, though, that I need to point out is that pie crust is delicate. Therefore, when you’re removing these from the muffin tins that you’ll bake them in, be extremely careful. What I recommend doing (and I do repeat this in the recipe below) is to place large cutting board or a flat sheet pan over the muffin pan with the cutting surface or the inside of the sheet pan facing the crawfish pies. Use your hands to clamp the two together and carefully flip to where the flat surface is on the bottom and the muffin tin is inverted. Remove the tin. The pies should be out.

Also: PLEASE grease your muffin tins well or use a silicon muffin “tin.” Pie crust is prone to sticking to metal. Coat the muffin cups with non-stick spray if you are using metal. You shouldn’t have a sticking problem with silicon. And another thing! Loosen your mini pies before trying to do the inversion onto the flat surface. Things can still stick even with non-stick spray. Run a small offset spatula or a butter knife around the edges of each pie to make sure nothing’s sticking on the sides.

Individual-sized Crawfish Pies

I take all of this time here to help you avoid some of the pain and hassle I faced when making these. When I made mine, I didn’t use the non-stick spray, and they stuck a bit. I greased the tin with a paper towel and some oil but it wasn’t quite the same. I’ve not been using non-stick spray lately – just trying to see if I can do without it – and this was one time, for sure, that I wish I had it.

Main takeaway: these pies will stick and tend to fall apart a bit if you don’t properly grease your muffin tins, and if you don’t loosen the pies prior to trying to invert them out. Just so we’re clear…

I say all of this because I want your pies to look as good as they taste! Like I said, I was quite pleased with the way these tasted. I was a little less pleased with how fragile they were. But pie crust is a fragile and finicky thing so you must take that into account when you use it. This especially applies to the pre-made pie crust that I used here and that I recommend you use as well as a convenience mechanism. I know, that’s not much like me, but this recipe already takes an hour and 25 minutes when you do use the pre-made crust. If you wanna be a rock star and make your own, please do, but know that will require more planning and time.

Individual-sized Crawfish Pies

All in all, this is a tasty recipe that’s bound to be a crowd pleaser. The pies may be small but they’re rich and filling. Three of these coupled with a simple green salad will suffice as a meal. The day I made these that’s exactly what I did. Jeremy loved them because 1) he loves crawfish (like any sane Louisianian does!) and 2) he loves salad for dinner from time to time (weirdo? No, he’s just a crunchy granola boy in some ways, and I love that about him).

Anyway, I hope you make these and gobble them up in sheer delight! Or you could just enjoy them. Your choice! Either way, happy baking and pie making!

Individual-sized Crawfish Pies

Yield: 12 individual pies

Individual Crawfish Pies

While a whole crawfish pie is a thing of beauty, what's even better is this recipe for individual crawfish pies. Also, the proportions on the vegetables are forgiving so don't fret if you have 2/3 of a cup of something where I suggest a 1/2 cup.


  • 2 tablespoons unsalted butter
  • 1/4 cup diced tasso (sub smoked sausage if needed)
  • 1/2 yellow onion, finely chopped (about 1/2 cup)
  • 1 celery rib, finely chopped (about 1/2 cup)
  • 1/2 green bell pepper, finely chopped (about 1/2 cup)
  • 1 teaspoon kosher salt
  • 1 dash cayenne pepper
  • 2 tablespoons minced garlic
  • 1 roma tomato, chopped (about 1/2 cup)
  • 2 button mushrooms, stems removed then diced (about 1/2 cup)
  • 1/2 pound cooked peeled crawfish tails
  • 1/4 cup green onion tops, thinly sliced
  • 2 prepared pie crusts, cut into (12 total) 4-inch circles
  • 3 tablespoons unsalted butter, melted


To start: preheat oven to 350º F.


Creating the Pie Filling:

  1. In a large skillet over medium high heat, melt the two tablespoons of butter.
  2. Add the tasso (or smoked sausage), onion, celery, bell pepper, kosher salt and cayenne pepper. Stir well to combine. Continue to cook for about 10 minutes, until vegetables are wilted and cooked down some.
  3. Stir in the garlic and cook about one minute, until fragrant.
  4. Add the tomatoes, stir well to combine, and cook until it starts to release is juices, about two minutes.
  5. Add the mushrooms and stir well. Continue to cook until mushrooms are softened and shiny, two to three minutes.
  6. Stir in the crawfish tails and green onions. Stir constantly and continue to cook until crawfish tails are heated through, about a minute.
  7. Remove skillet from heat and transfer contents to a mixing bowl. Set aside for now.


Filling the Pie Shells:

  1. Unroll the pie crusts on parchment paper or another non-stick surface.
  2. Brush with the melted butter and then proceed to use a 4-inch biscuit cutter to cut 12 total rounds out of the pie crust.
  3. Generously grease a 12-cup regular-sized muffin tin with non-stick spray and proceed to transfer each of the cut out pie crusts into the pan. Take care to not poke holes in the pie crust. Holes allow the filling to leak during baking, which causes sticking.
  4. Divide the crawfish pie filling among all twelve cups. Use a tablespoon to help with easy scooping.


Baking and Serving the Pies:

  1. Transfer muffin tin to the oven and bake for 25 to 30 minutes, until pie crust is golden brown.
  2. Remove muffin tin from the oven and allow the pies to cool for at least 10 minutes on an elevated cooling rack.
  3. Removing these pies from the tins is a delicate endeavor! They will be delicate because pie crust is a delicate thing.
    1. First, use a small offset spatula or a butter knife to loosen each pie from its cup.
    2. Next, place a large cutting board or sheet tray atop the muffin tin. Make sure the cutting surface or the interior of the tray is *facing* the pies.
    3. Use your hands as clamps to hold the two together and carefully flip to where the flat surface is on the bottom and the muffin tin is inverted on top.
    4. Remove the muffin tin and carefully turn over all of the pies. Use an offset spatula as needed to assist.
    5. NOTE: Pies get easier to handle as they cool. They're never going to be sturdy, but they do firm up as they cool.
  4. Eat as is or serve with a simple green salad.


Prep:30 min

Cook:45 min

Total:1 hour 25 min

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