Step 4: Finish Crust
If you are making a crust top for your pie, repeat previous step to get your dough rolled out. Using a pastry brush, brush on egg mixture to help top and bottom crusts join.
Once your top and bottom crust are together or if you only need a bottom crust: Cut off any excess pie dough around the edges, leaving about a half an inch for decorative pinching.
Decoratively pinch to finish edges and make your crust very pie-like.
Brush remaining egg mixture on pie crust and your pie is ready for oven.
Here is a blog post of how my pie turned out.