Crawfish Pie 1 frozen, unbaked double pie shell or 3 boxes of the small pie shells (8 count per box) 1/4 cup parsley 2 pounds crawfish tails with fat 2 tbs. Paprika 1 stick butter 1 1/2 tsp. Cayenne pepper 2 medium white onions, finely chopped 1/2 tsp. white pepper 1/4 cup finely chopped shallots 1 tsp. salt 1/2 cup finely chopped celery 4 tbs. Heavy cream 1/2 cup finely chopped bell pepper 1 can cream of mushroom soup 3 cloves garlic, finely chopped 1 egg yolk, beaten Start by thawing the pie crust until it becomes pliable and easy to work with. Then place it in your refrigerator until you have your filling prepared. For the best possible texture in this dish, you should separate the crawfish tails into two portions, leave on portion whole, and run the other through the grinder or food processor until the tail meat is finely chopped. Only by preparing the tails this way will you get uniform crawfish flavor throughout the pie. Then get out a large skillet - 12-inch size works best - and melt the butter over medium heat. At this point sauté the onions, shallots, celery, bell pepper and garlic, and continue to cook them until they turn just tender. Do not overcook the ingredients or they will lose texture in the pie. Just 4 minutes should do. When the vegetables are wilted, remove the skillet from the fire and begin adding the remaining ingredients as follows, stirring all the while: Put in the parsley, the paprika, the heavy cream and then the cream of mushroom soup. Between each addition, be sure to thoroughly mix the ingredients together for uniformity. Now you pour this mix into the bowl containing the whole and ground-up crawfish tails. With a fork you begin working the seasonings evenly into the crawfish. When it's mixed just right, you're ready for your pie crust. Preheat oven to 375. If you are using the small pie shells, just fill them with the mixture and bake same as below. Take the crust (you should have a bottom and a top) and begin spooning the filling into it. As you add the mix, take the spoon and pack the filling tightly across the bottom of the pie. Note: You want the filling to be rounded at the top, rather than level with the edge of the crust. When the pie is filled, place the top crust over the filling, crimp the edges with a fork, and make a 1-inch slit in each quarter of the top crust (4 slits in all) Finally, reduce the oven temperature to 350 degrees, liberally brush the top crust with the egg yolk, and bake in the oven about 40 minutes (or until the crust is golden brown and flakes easily).