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Pastry For Crawfish Pies

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 9-inch pie shells, 18 4 1/2-inch mini pies


  • 3 cups bleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons shortening or lard
  • 1 large egg
  • 3/4 cup milk


  • Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.

    At this point the dough can be formed into a ball, tightly wrapped, and refrigerated overnight or frozen for up to 1 month.

    When you are ready to use the dough, allow it to come to room temperature.

Recipe Details