Deep-Dish Crawfish Boil Pot Pie Recipe • Rouses Supermarkets

Ingredients

• For the Deep-dish, Double Pie Crust:
• 3 cups all-purpose flour
• 1 teaspoon fine salt
• 12 tablespoons (1½ sticks) cold, unsalted butter, cut into small pieces
• 4 tablespoons (½ stick) vegetable shortening
• ½ cup ice-cold water, plus more as needed
• For the Filling:
• 2 tablespoons unsalted butter or olive oil
• 1 medium onion (8 ounces), chopped
• 2 celery ribs (4 ounces), chopped
• ¼ large bell pepper (3 ounces), any color, chopped
• 2 cloves garlic, minced or softened
• 6 tablespoons all-purpose flour
• 2 cups seafood or chicken broth, preferably unsalted
• ¾ cup half-and-half or heavy cream
• Scant 3 cups (1 pound) crawfish tails, thawed and drained if frozen (do not rinse)
• ¾ cup (4 ounces) chopped smoked sausage
• ¾ cup (4 ounces) chopped cooked new potatoes, peeled or unpeeled
• ¾ cup (4 ounces) corn kernels
• 1 tablespoon Creole/Cajun seasoning, plus more as needed
• ¼ teaspoon fine salt, plus more as needed
• ⅛ teaspoon cayenne pepper, plus more as needed
• 2 scallions, thinly sliced (optional)
• 1 egg
• 2 deep-dish pie crusts, homemade or store-bought/frozen