Preheat oven to 450 degrees. Line two large baking sheets with parchment paper.

On a lightly floured surface, roll out the pie dough and cut out 6 circles, about 6 inches in diameter. (I traced around the outside of a small bowl). Places crusts on the prepared baking sheets.

In a small saucepan, combine the butter and garlic over low heat. Cook and stir until the butter is melted and the garlic is fragrant. Turn heat to medium and whisk in the flour. Gradually whisk in the milk, 1/4 cup at a time until the sauce has thickened to the desired consistency.

Spread a generous amount of sauce in the middle of each crust, leaving 1-inch uncovered around the edges. Top sauce with cheese and a layer of dill pickle slices. (I used a mandoline for very thin slices). Finish with another small sprinkling of cheese, and a few more pickles, if desired.

Whisk together the egg and water. Brush the uncovered edge of the crust with the egg wash and fold over the filling in small sections to form a crust. Brush the outside crust with more egg wash and sprinkle with everything bagel seasoning.

Bake in the preheated oven for about 20 minutes, or until golden brown. Garnish with fresh dill.