1. In a food processor, pulse the flour and salt together. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together.

2. Turn the dough out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. In a large skillet, melt the 1/2 cup of butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to make a roux.

4. Gradually whisk in the milk and continue cooking, stirring frequently, until the sauce thickens, about 5-7 minutes. Stir in the Cajun seasoning, garlic powder, and cayenne.

5. Add the crawfish tails and corn kernels to the sauce and stir to combine. Remove from heat and let cool slightly.

6. Preheat the oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish.

7. Spoon the crawfish and corn filling into the dough-lined pie dish. Fold the overhanging dough over the filling, creating a rustic, pleated edge.

8. Bake for 35-40 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before slicing and serving.

9. Garnish with fresh parsley, and serve with remoulade sauce on the side, if desired.