Prepare the pie crust by rolling the dough out to 12-14 inches in diameter.
Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and ½ inches deep). I prefer to use a metal pie pan.
Using your fingers, gently press the dough into the pie plate , letting excess hang over.
Take a sharp knife and trim the overhanging dough. Tuck the overhanging dough back underneath itself for a thicker pie crust around the edge or lip of the pie.
Take a fork and poke a few holes across bottom of crust.
Beat egg and water together in a bowl with a fork. Take a pastry brush and lightly coat the crimped edges of the pie.
Place in fridge to firm while you prepare your filling.