Pastry For Crawfish Pies

Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.

At this point the dough can be formed into a ball, tightly wrapped, and refrigerated overnight or frozen for up to 1 month.

When you are ready to use the dough, allow it to come to room temperature.