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1
Combine the flour, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium mixing bowl.
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2
Cut in the shortening until the mixture resembles a coarse, meal-like texture.
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3
Add the water, 1 tablespoon at a time, mixing gently until the mixture forms a dough.
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4
Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours.
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5
Preheat the oven to 400 degrees F.
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6
Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 minutes.
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7
Lightly dust a work surface with flour.
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8
Roll the dough into a 12-inch round, about 1/4-inch thick.
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9
Fold the dough into fourths and unfold into a 10-inch fluted (quiche) pan.
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10
Press the dough into the bottoms and sides of the pan, using your fingers.
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11
Roll a wooden rolling pin over the pan to cut off or remove the excess dough.
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12
Prick the bottom of the crust all over with a fork.
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13
Place a piece of parchment paper over the crust and fill with pie weights or dried beans.
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14
Bake the weighted crust for 12 minutes.
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15
Remove from the oven and cool slightly.
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16
Remove parchment paper and pie weights.
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17
Reduce the oven temperature to 375 degrees F.
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18
Melt the butter in a medium saute pan over medium heat.
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19
Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne.
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20
Saute for 3 minutes.
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21
Add the crawfish tails and saute for 1 to 2 minutes.
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22
Remove from the heat and cool slightly.
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23
In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan.
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24
Arrange the crawfish mixture evenly into the pastry shell.
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25
Sprinkle the grated cheeses over the crawfish.
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26
Pour the cream mixture over the crawfish.
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27
Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden.
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28
Remove from the oven and cool for 5 minutes, before slicing.
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29
Garnish with fresh chives and serve warm.
