Crust

Add flour to a large bowl.

Grate the cold butter into the large bowl with flour and cut the butter into the flour until you can still see a few small lumps of butter.

Stir the water in until the dough forms into a ball.

Cover and refrigerate the dough while the filling is prepared.

Filling

Heat the oil and butter in a large, heavy pot.

Add onion, bell pepper, and celery to the pot and sautee in the oil and butter for 5 minutes, stirring often.

Add the tomatoes and cook for another 5 minutes.

Add the garlic and cook for 2 more minutes.

Stir in the crawfish, salt, and liquid crab boil to the vegetables, simmer on low for 15 minutes uncovered.

Add flour to chicken broth.

Add broth, heavy cream, and parmesan cheese to crawfish, stir together and simmer for a few minutes until thickened, it will thicken some more as it bakes in the oven.

Stir in parsley and ladle into 6 mini pie shells, 8 small crocks, or 2 pie plates.

Assembling 

Preheat oven to 350 degrees.

Generously dust the counter and rolling pin with self-rising flour and roll the cold dough out to about a 1/2″ thickness.

Cut dough into a circle that is a little smaller than the pie plate or crock opening. 

Place dough rounds on top of the filling, allowing the filling to peek through between the crust and container.

Egg Wash

With a fork, beat the egg and liquid together until well combined.

Brush the dough with egg wash.

Baking

Bake the pies for 30 minutes or until the tops of the crusts are golden brown and puffed.