Roll out one ball of your pie dough onto a floured surface to 1/8 inch thick. Using a pie dough cutter (straight or fluted), pizza cutter, or knife, cut the dough into strips.
Cut these strips so they are about 6 inches long. At this point if your dough is not cold, place the sections you are not working on in the refrigerator.
Create a lattice pattern as if it was the top layer of a pie. Use your 1/2 cup measuring cup to press down onto each lattice so it creates a lattice circle. Use a knife the cut the circle out. Re-roll and cut more strips from the scraps. Make 24 lattice circles.
Preheat oven to 425°F. Transfer lattice dough circles to a parchment paper lined jelly sheet, brush with egg wash (1 egg mixed with 1 tbsp water), then sprinkle with turbinado sugar. Place in freezer for 15 minutes.
Once oven is ready, bake for 25 minutes or until crust is golden brown. Remove and let cool completely.