1 pre-made pie crust (from 15 oz. box)
1 Tbs. margarine, melted
1 Tbs. cinnamon
2 tsp. sugar
1 egg, beaten
Unroll the pie crust out after letting it sit to room temperature. Using a pastry brush, brush the melted butter onto the pie crust. Mix the cinnamon and sugar together in a small bowl and sprinkle evenly. Press down slightly with your hands and make sure you spread the mixture out to the "edges". Tightly roll the dough back up. With a very sharp and flat knife (do not use serrated), cut the dough into 1/4 inch, or less, thick slices. Do NOT spray or prepare the bottom of a pie dish. Place two dough pinwheels next to each other in the pie dish and press down, connecting them together and spreading them out. Repeat with the rest of the dough. Use the ends of the dough that didn't end up with a swirl pattern to fill in the holes towards the top of the crust to make it a fairly even layer going around the top of the pie pan. Make sure there are no holes in the dough between the circles. Using the same brush as the butter, brush the egg wash on top before placing your filling inside.
This dough ends up making every kind of pie (that goes good with cinnamon), taste amazing and look beautiful!