1. In a large bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. In a large skillet, sauté the onion and garlic over medium heat until translucent. Add the crawfish tails, corn, and Cajun seasoning. Cook for 5-7 minutes, stirring occasionally, until the crawfish are cooked through and the flavors have melded.

3. Remove the skillet from heat and stir in the heavy cream. Allow the mixture to cool slightly.

4. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish. Crimp the edges to create a decorative border.

5. Pour the crawfish and corn filling into the prepared pie crust. Fold the edges of the dough over the filling, creating a rustic, free-form look.

6. Brush the dough with the beaten egg.

7. Bake at 375°F for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

8. Allow the Savory Crawfish & Corn King Cake to cool for 10-15 minutes before serving. Dust with powdered sugar and enjoy!