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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups all-purpose flour |
1 1/4 teaspoons salt, divided |
1 cup plus 2 tablespoons shortening |
6 to 9 tablespoons cold water |
1 cup chopped onion |
1 cup chopped celery |
2 cloves garlic, minced |
1/2 cup butter or margarine |
1 tablespoon cornstarch |
1/4 cup chicken broth |
1 cup whipping cream |
1 pound crayfish tails, peeled and cooked |
1/4 teaspoon white pepper |
1/8 teaspoon red pepper |
Directions:
1. Combine flour and 3/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.
2. Sauté onion, celery, and garlic in butter in a large skillet until tender. Combine cornstarch and chicken broth; stir until well blended. Add chicken broth mixture and whipping cream to sautéed vegetables, mixing well. Stir in crayfish tails, remaining salt, and pepper; set aside.
3. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Spoon crayfish filling into pastry shell.
4. Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over filling. Trim bottom pastry, and arrange lattice pastry in a decorative design on edges.
5. Bake at 350° for 45 minutes or until crust is golden brown.
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