Blend 1 1/2 cups all-purpose flour, 2 tablespoons finely snipped parsley, 3/4 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon chervil, crushed, in a bowl.
Cut in 1/2 cup lard or vegetable shortening with a pastry blender or two knives until pieces are the size of small peas.
Sprinkle 4 to 5 tablespoons cold water gradually over the mixture, mixing lightly with a fork after each addition.
Use only enough water to hold pastry together.
Roll out about 1/2 to 1/4 inch thick and a little larger than baking dish.
Complete as directed.