Crayfish Pie

• 3 cups all-purpose flour
• 1 1/4 teaspoons salt, divided
• 1 cup plus 2 tablespoons shortening
• 6 to 9 tablespoons cold water
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1/2 cup butter or margarine
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 cup whipping cream
• 1 pound crayfish tails, peeled and cooked
• 1/4 teaspoon white pepper
• 1/8 teaspoon red pepper

1. Combine flour and 3/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.
2. Saute onion, celery, and garlic in butter in a large skillet until tender. Combine cornstarch and chicken broth; stir until well blended. Add chicken broth mixture and whipping cream to sauteed vegetables, mixing well. Stir in crayfish tails, remaining salt, and pepper; set aside.
3. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Spoon crayfish filling into pastry shell.
4. Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over filling. Trim bottom pastry, and arrange lattice pastry in a decorative design on edges.
5. Bake at 350u0b0 for 45 minutes or until crust is golden brown.

allpurpose, salt, shortening, cold water, onion, celery, garlic, butter, cornstarch, chicken broth, whipping cream, crayfish, white pepper, red pepper

Taken from www.myrecipes.com/recipe/crayfish-pie (may not work)