Roll one pie crust out to fit your pie plate. Place the crust in the pie, letting the edges overhang. Chill for 30 minutes.

Roll the second pie crust a bit thicker than you would for a bottom crust, aiming for at least 0.25-inch thick or just slightly thicker. This ensures the strips are easy to handle and not too fragile.

Fill your pie as desired using your chosen recipe.

Remove the rolled-out second pie crust from the refrigerator. Using a knife, pizza cutter, or pastry wheel, cut strips in the pie crust that are 0.5-inch to 1-inch thick. Use a ruler to help keep them straight, if needed.

Pick up strips of the pie crust and lay them over the pie, creating gaps between them that are the same width as the strips. Try to match the strip size to its location on the pie, using smaller strips near the sides and longer strips in the middle.

Fold over alternating strips, then place a new strip perpendicular to the ones already on the pie. Unfold the previously folded strips, then repeat the process using the other alternating strips. Continue this basket weave pattern until the pie is fully covered with the lattice.

In a small bowl, beat the large egg with a fork to create an egg wash. Lightly brush the lattice crust with the egg wash using a pastry brush or your fingers for browning. Sprinkle with coarse sugar, if desired.

Trim the edges of the lattice and crimp as desired. Chill the pie for 20-30 minutes, then bake according to your specific pie recipe directions.