Crayfish Pie Recipe

To form the pastry, sift the flour, salt, garlic powder, and cayenne together into a large chilled bowl or into the work-bowl of a food processor. Add the cubes of butter and quickly cut the butter into the flour mixture with a pastry knife or in the food processor until the mixture resembles coarse meal. Add the water all at once, then form into a ball, kneading the dough as little as possible. Cover with plastic film and refrigerate for 30 minutes. (The pastry can be made 1 day in advance.) Melt the butter in a heavy skillet and whisk in the flour, cooking while stirring, to form a light golden roux. Stir in the onions, scallions, garlic, bell pepper, and celery and sauté until the vegetables are soft. Add the parsley, tomato paste, salt, pepper, and cayenne, stirring well. Whisk in the cream and brandy and simmer until the mixture begins to thicken slightly. Add the crayfish tails and cook for about 3 to 5 minutes, or until the tails are cooked. Allow to cool to room temperature. (The filling can be made 1 day in advance, stored refrigerated.) Divide the dough into 2 balls, one slightly larger than the other. Roll the larger ball into a circle about ⅛ inch [3 mm] thick and 12 inches [30 cm] in diameter. Press in the dough to line a 9-inch [23-cm] pie pan. Spoon the filling into the lined pie pan. Roll out the smaller ball of dough to cover the pie. Press the edges of the dough together to form a seam. Trim and flute the seam with your fingers or a crimping tool. Cut decorative slits in the top, radiating out from the center. Brush lightly with beaten egg. Bake at 375°F [190°C] for 45 minutes, or until the top crust is golden brown, the filling is heated, and the bottom crust is brown. Allow the pie to cool slightly. Cut the pie into 8 slices. Serve 1 slice per person, spooning any sauce in the bottom of the pie plate next to the serving. Garnish with chopped scallions.