Preheat the oven to 400°F. In a large skillet, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.

Stir in the shrimp and cook until they turn pink, about 3-4 minutes. Add the crab meat, peas, corn, Cajun seasoning, salt, and black pepper. Mix well.

Sprinkle the flour over the mixture and stir to combine. Gradually pour in the seafood stock and heavy cream, stirring constantly until the mixture thickens, about 5 minutes. Add Worcestershire sauce and lemon juice, then remove from heat.

Roll out one pie crust and fit it into a 9-inch pie dish. Pour the seafood mixture into the crust. Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust for steam to escape. Brush the top with beaten egg.

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.