Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside. Prepare pie crusts as directed. Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool. Line a pie plate with pie crust and line with slices of hard-boiled egg.
Place crow meat on top.
Layer gravy over the crow. Place second pie dough crust over top.