Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out, use it to line a large and/or deep-dish pie pan – carefully working it into the corners. Fill pie pan with meat filling, spreading it into the corners and mounding it in the center, packing it down as you go.
Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in it. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.
Whisk the remaining egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze.
Bake at 20 minutes, turn heat down to 375 and continue to bake for another 15 minutes, until crust is golden brown.
Serve warm or cold.