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In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4 teaspoon cayenne. Cut in the shortening until the mixture resembles a coarse meal-like texture. Add the water and mix until the mixture comes away from the side of the bowl. Form the dough into a ball. Cover the ball of dough with plastic wrap and place in the refrigerator. Chill for at least 1 hour or as long as 8. Remove it from the refrigerator and let sit (temper) for about 5 minutes. Lightly dust a work surface. Roll the dough out to a 12-inch round about 1/4-inch thick. Fold the dough into fourths and place in a 10-inch fluted (quiche) pan. Press the dough, using your fingers, firmly onto the bottom and sides of the pan. Roll a wooden rolling pin over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. In a medium saute pan, over medium heat, melt the butter. Add the onions, bell peppers, garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne. Saute for 4 minutes. Add the crawfish tails and saute for 2 minutes. Remove from the heat and cool. In a mixing bowl, whisk the cream, eggs, remaining 3/4 teaspoon salt, remaining 1/8 teaspoon cayenne, Tabasco, Worcestershire sauce, chives, and grated Parmesan cheese. Turn the crawfish mixture into the pastry shell. Sprinkle the grated cheese over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 55 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing to serve.