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1
Preheat oven to 375 degrees Fahrenheit.
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2
In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4 teaspoon cayenne.
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3
Cut in the shortening until the mixture resembles a coarse meal-like texture.
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4
Add the water and mix until the mixture comes away from the side of the bowl.
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5
Form the dough into a ball.
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6
Cover the ball of dough with plastic wrap and place in the refrigerator.
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7
Chill for at least 1 hour or as long as 8.
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8
Remove it from the refrigerator and let sit (temper) for about 5 minutes.
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9
Lightly dust a work surface.
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10
Roll the dough out to a 12-inch round about 1/4-inch thick.
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11
Fold the dough into fourths and place in a 10-inch fluted (quiche) pan.
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12
Press the dough, using your fingers, firmly onto the bottom and sides of the pan.
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13
Roll a wooden rolling pin over the pan to cut off or remove the excess dough.
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14
Prick the bottom of the crust all over with a fork.
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15
In a medium saute pan, over medium heat, melt the butter.
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16
Add the onions, bell peppers, garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne.
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17
Saute for 4 minutes.
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18
Add the crawfish tails and saute for 2 minutes.
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19
Remove from the heat and cool.
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20
In a mixing bowl, whisk the cream, eggs, remaining 3/4 teaspoon salt, remaining 1/8 teaspoon cayenne, Tabasco, Worcestershire sauce, chives, and grated Parmesan cheese.
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21
Turn the crawfish mixture into the pastry shell.
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22
Sprinkle the grated cheese over the crawfish.
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23
Pour the cream mixture over the crawfish.
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24
Place in the oven and bake for about 55 minutes, or until the center sets and the top is golden.
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25
Remove from the oven and cool for 5 minutes, before slicing to serve.
