For the pie dough, add flour, sugar and salt to a food processor and pulse to combine.
Cube the butter and add to the flour mixture, pulse until mixture resembles coarse crumbs.
Add the cold water to the food processor and pulse until the dough starts to come together, it should hold together when squeezed.
Turn the dough out onto a lightly floured board, shape into a disk, wrap in plastic and refrigerate for at least 1 hour.
Divide lobster bisque (or some other filling) into two ramekins.
Divide the dough in half and roll each half into a circle between 1/8” and 1/4” thick, and large enough to cover your ramekins.
Cover the ramekins with the rolled out pie dough like you would a regular pie.
Refrigerate while you preheat the oven to 400°F.
Place the two ramekins on a small baking sheet, beat an egg with a tablespoon of milk and brush the egg wash all over the surface of the pie.
Bake for 20 minutes until the crust is golden brown.
Remove from the oven and let it cool down slightly, 5 – 10 minutes, before serving.