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Roll out pastry onto a lightly floured surface. Cut into 1/2-in. wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2-in. apart on ungreased baking sheets.
Roll the dough between your palms until it forms a ball. A 1-in. ball requires about 2…
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Line bottom of a 9-in. pie plate with half the pastry for a double-crust pie and add filling.…
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