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1
In a 12-inch saute pan, heat the oil and butter together.
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2
Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
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3
Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
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4
Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
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5
Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
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6
Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
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7
Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
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8
Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
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9
If it appears dry, add more water, 1 teaspoon at a time.
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10
Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
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11
Preheat oven to 375u00b0; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
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12
Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
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13
Bake the pie for 30 minutes, or until the crust is golden brown.
