You've gotta see what's in this $50 NZ pie – what makes it so ridiculously expensive?
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You've gotta see what's in this $50 NZ pie – what makes it so ridiculously expensive?

We're going cray-cray over this one!

A little pie shop in Canterbury might've just served up NZ’s bougiest pie ever. What’s the heck is in it, you ask?

Turns out, it's a crayfish pie from PJ's Pies in Hanmer Springs that'll set ya back a whopping $50.

PJ’s Pies, run by Bratschi and his partner (both Swiss-trained chefs), are already known for their pies stocked in supermarkets all over the South Island.

But they wanted to whip up something extra flash, so they snagged some top-notch cray from Kaikōura.

The base? Creamy mashed spuds and leek. They turn the cray shells into a boujie bisque—that’s a crayfish sauce with cognac, white wine, and a bunch of herbs and spices. The crays get cooked and layered in the pie, topped off with what Bratschi calls "obnoxiously crispy pastry."

And if you reckon $50 is a bit steep, the locals aren’t fussed. Bratschi reckons it could’ve been even pricier.

"If I filled that pie just with crayfish, it’d probably have to have double the price tag," he told RNZ.

"We could have sold another 10 to 20 pies. We had to take orders for people to come back, which is a good and a bad thing.”

Inspired by the success of the crayfish pie, Bratschi was already cooking up new ideas.

It’d be pretty hard to beat this one.