Make the succotash if you don’t already have it on hand.

Thaw or make the pie crust.

Preheat the oven to 400 degrees.

Roll out the crust dough onto parchment paper on a baking sheet.

Spoon the succotash in the middle of the dough, spreading it out to the edge with about 1 inch to spare. You can mound it up a bit more in the middle but not a ton.

Spread Parmesan on top of the vegetables.

Beat the two eggs and water together in a dish and set aside.

Use your hands to fold the edges of the crust over onto the vegetables, trying to go evenly around the circle. See photos for better explanation but there’s no need to be too precious here.

Pat down the folds well, and use a pastry brush to brush the egg mixture onto the exposed crust.

Bake for 40 minutes or until crust is golden.