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1
Preheat the oven to 400 degrees F.
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2
In a mixing bowl, combine the flour and salt.
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3
Using your hands work in the lard until the mixture resembles coarse crumbs.
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4
Add the water, 1 tablespoon at a time.
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5
Work the dough until you have a smooth ball.
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6
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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7
Remove from the refrigerator and place on a lightly floured surface.
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8
Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick.
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9
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan.
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10
Reserve the other circles for the top of the pie.
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11
In a large saute pan, heat the butter.
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12
When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper.
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13
Saute for 8 minutes, or until the vegetables are golden and wilted.
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14
Add the tomatoes and cook for 6 minutes.
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15
Add the crawfish tails and parsley.
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16
Stirring occasionally, cook for about 4 minutes.
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17
Dissolve the flour in the water and add to the pan.
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18
Stir for about 2 minutes, or until the mixture thickens.
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19
Remove from the heat.
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20
Cool for at least 30 minutes.
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21
Pour the cooled filling into the piecrust.
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22
Top the filling with the remaining crust and crimp the edges.
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23
Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden.
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24
Cool for 10 minutes before slicing.
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25
Place a slice of the pie in the center of a plate.
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26
Garnish with chives, red peppers, and cheese.
