Preheat to 425 degrees American. Be sure pie crust is out to thaw.
Butter a med-high cast iron pan (1-2 “pats”), add garlic and onion and let them get wet for a few minutes before adding the crawfish. Add salt, pepper, and cajun seasoning. You want to keep moving it so the flavors mix. Once it starts to smell good, turn off the heat but keep stirring until the heat dies down to where you can do something else without burning anything.
Get your dairy, add the eggs and cream to a bowl and cream them together.
Add artichoke hearts and capers to the meat mixture and give it a stir… get your pie crust rolled out. Add the meat mixture, followed with the egg mixture, top with cheese.
Put it in the oven and leave it 10 minutes
After 10 minutes, turn the heat down to 325
Let it cook at least another 20 minutes and no more than 45 total.
Sometimes I make this pretty by topping it with Franks and sour cream right before serving.