Preheat oven to 350 degrees F.
Melt butter in a large pot over medium heat.
Add bell pepper, garlic, onion and green onion. Sauté until vegetables are tender, about five minutes.
Gradually add the flour, whisking to prevent lumps. Cook for an additional two minutes to remove the raw flour taste.
Add the seafood or chicken stock. Continue to whisk to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Add oregano, hot sauce and crawfish meat. Season with salt and pepper to taste.
Fit one pie crust into the bottom of a 9-inch pie plate. Trim the edges.
Spoon the crawfish mixture into the pie shell. Fit a second pie crust over the top. Trim and crimp the edges. Cut slits into the top of the pie to allow steam to vent.
Alternatively, spoon the crawfish mixture into individual ramekins. Cut the pie crusts to fit over the top of each ramekin with 1/4 – inch overhang. Seal and crimp the edges to the ramekin. Cut slits in the top to allow steam to escape.
Combine the egg and the water. Gently brush the egg wash over the top of the crust.
Place pies on a foil lined baking sheet to catch any drips. Bake for 35 – 40 minutes until the crust is flaky and golden brown. Allow the pie to stand for 10 minutes before serving.