Preheat oven to 375F. In a medium to large pot, saute seasonings, blend in margarine. Add cream mushroom of soup. Cook for 8-10 minutes. Add bread that has been soaked in 1 cup milk and mashed. Cook for 5-8 more minutes and add crawfish tails, parsley and seasoning of your choice. Turn heat off. Allow to cool completely. While this filling is allowed to cool, make your top and bottom crust. Using 2 cups flour and 1/4 lb margarine, take a pastry blender to cut margarine into flour. When you have a coarse mixture, start adding water, 1 tablespoon at a time. Careful not to over-mix.
When this is complete separate dough into 2 balls. Roll out on floured surface to make top and bottom crusts. When crawfish filling is completely cooled, poke holes in your bottom crust and fill. Lay your top crust on Pie and make 4 slices in top of Pie. Bake for approximately 45-60 minutes or until golden.
Cajun Country -- New Iberia, Louisiana