CRAWFISH PIE by www.country-cooking.com
Take a large onion, 3 stalks of celery, 6 cloves of garlic, 1 can of cream of mushroom soup, 1 can of evaporated milk, 1 pound of crawfish tails, 5 table-spoons of cornstarch and pie crust for 2-crust pie. Preheat the oven to 350°. fry onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 22 minutes.
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