Make egg wash by blending well one egg with two Tbsp water. Brush the dough with the egg wash. (You may also brush with oil instead of the egg wash.)
Bake the pie dough for about 7 to 8 minutes. Remove and fill with your pie ingredients.
If it is an open-face pie, you can prepare the second half of the dough in a similar fashion. Freeze it in an air-tight container until you are ready to bake a second pie. If it is a covered pie, use the second half of the dough as the cover.
Bake according to your pie recipe’s directions.
Spraying the waxed paper lightly beforehand with a cooking spray is helpful when separating it from the dough.
For a covered pie, prepare the second half of the dough as instructed in steps 3 and 4. Gently place the dough over the top of filling of the pie and carefully remove the waxed paper. Crimp the top and bottom dough together using your fingers or a fork. Slit small holes in the dough to allow heat to escape. Brush with butter or a light oil.