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Preheat oven to 375 degrees F.
Melt butter in a skillet
Whisk in the flour and stir over medium high heat until roux is peanut butter colored
Add in onions, bell peppers, and celery
Saute until tender; about 5 mins
Add in garlic and saute for 30 secs.
Stir in the chicken broth, crawfish fat, and heavy cream.
Bring to a simmer
Once the mixture thickens, add in the crawfish tails.
Season with the Cajun seasoning, onion powder, and garlic powder.
Pour in the liquid crab boil and stir well.
Remove from the heat.
In a buttered pie plate, place one pie crust into the bottom
Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
Whisk the beaten egg and water together
Brush the egg wash over the top of the pie crust.
Bake the pie for 30-35 mins or until golden brown.
Allow pie to rest for 10 mins before serving