Crawfish Pie

Preheat the oven to 400 degrees. For the pie crust: In a mixing bowl,
combine the flour and salt. Using your hands work in the lard until
the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a
time. Work the dough until you have a smooth ball. Wrap the dough in
plastic wrap and refrigerate for 30 minutes. Remove from the
refrigerator and place on a lightly floured surface. Cut the dough in
half and roll each ball into a circle about 14 inches in diameter and
1/8-inch thick. 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. Reserve the other circle for the top of
the pie. For the filling: In a large saute pan, heat the butter. When
the butter is melted, add the onions, peppers, celery, shallots,
garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or
until the vegetables are golden and wilted. Add the tomatoes and cook
for 6 minutes. Add the crawfish tails and parsley. Stirring
occasionally, cook for about 4 minutes. Dissolve the flour in the
water and add to the pan. Stir for about 2 minutes, or until the
mixture thickens. Remove from the heat. Cool for at least 30 minutes.
Pour the filling into the pie crust. Top the filling with the
remaining crust and crimp the edges. 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 pie crust are golden. Cool for 10 minutes before
slicing. Place a slice of the pie in the center of a plate. Garnish
with chives, red peppers, and cheese. This recipe yields 6 servings.