Creamy Cajun Seafood Pot Pie My Bayou Bounty Recipe

Ingredients

• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (226g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1/2 cup (120ml) ice water
• 1 large egg, beaten, for egg wash
• 2 tablespoons (30ml) olive oil
• 1 cup (120g) yellow onion, chopped
• 1 cup (150g) green bell pepper, chopped
• 1 cup (150g) celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon (3g) Cajun seasoning (store-bought or homemade)
• 1/2 teaspoon (1g) cayenne pepper (adjust to your spice preference)
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) fish stock (or chicken stock if unavailable)
• 1 cup (240ml) heavy cream
• 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) crawfish tails (or cooked crab meat or lobster meat), roughly chopped
• 1 cup (150g) frozen corn kernels
• 1/2 cup (50g) chopped fresh parsley
• Salt
• freshly ground black pepper
• Juice of 1/2 lemon