Preheat oven to 350 degrees.
Bring water to a boil in large skillet over medium heat. Add pork and 1/4 tsp salt and cook, stiring occassionally, breaking pork up into small pieces, until pork is no longer pink, about 5 minutes. Drain, reserving the cooking liquid in a seperate container (do not clean skillet).
Place reserved cooking liquid in freezer for 15 minutes until fat rises to the surface, and skim off fat. (If pork was lean, there may be very little fat).
Meanwhile, heat oil in reserved skillet over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes. Add cooked pork, remaining 3/4 tsp salt and the rest of the spices. Stir until combined. Off heat, gently stir in the reserved cooking liquid and the bread crumbs. Transfer to a bowl and cool to room temerature.
Roll out 1 pie crust into an 11-inch round and fit into a 9 inch pie plate, leaving about a 1 inch overhang.
Spoon pork mixture into crust and smooth the top.
Roll remaining pie crust into a 12 inch circle and lay over the pie. Tuck overhang under bottom crust, pressing tigether top and bottom crusts to seal, crimping with your fingers. Brush egg wash over top of crust and cut 3-4 small steam vents in the top.
Bake until crust is golden brown and crisp, 50-60 minutes. Cool 10 minutes before serving.
Enjoy!