Filling:
Melt butter in large skillet over low heat. Add flour gradually. Cook slowly, stirring constantly, until smooth, slightly thickened and light golden brown.
Add the chopped onion, sliced green onion, green pepper, celery, parsley and garlic. Cook, stirring, until vegetables are very soft. Add salt, pepper, whipping cream and brandy. Mix gently but thoroughly. Cook 3 minutes longer on low heat. Add crawfish. Cook until tender. Remove from heat. Cool Slightly. Heat oven to 350F.
Crust:
Combine flour and salt in bowl. Cut in butter flavor shortening using pastry blender (or 2 knives) until all flour is just blended in to form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Divide dough in half. Press between hands to form two 5 to 6-inch "pancakes".
Flour rolling surface and pin lightly. Roll dough for bottom crust into circle, Trim one inch larger than upside-down 9-inch pie plate. Loosen dough carefully. Fold into quarters. Unfold. Press into pie plate. Trim edge even with pie plate. Moisten pastry edge with water. Spoon filling into unbaked pie shell.
Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut 6 slits in top crust. Bake at 350F for 25 or 30 minutes, or until crust is golden brown. Cut into wedges. Serve while still warm.
Makes One 9 inch pie
*Substitute shrimp for crawfish, if desired.
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Seafoods
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Cajun Country -- New Iberia, Louisiana