This is the perfect crust for pumpkin pie, sweet potato and lemon pie! Here's how you do it: Prepare your first dough as usual, turning the overhang edges underneath to give a good edge to work with. Roll out your second dough into a long rectangle. Using a sharp knife, cut the rectangle into strips that are 1/4-inch wide. Working with three strips at a time, pinch the tops together and weave the strips in and out of each other in a simple hair braid pattern. When you reach the end of the strips, press three more strips onto ends and continue braiding. Brush the edge of the pie with the egg wash mixture (this will act as a glue for your braid) and lay the braid around the dough. Cut the ends where they meet, and press together with your fingers.