Preheat your oven to 375°F. Line a small rimmed baking sheet with unbleached parchment paper and set it aside.

Prepare the pie crust according to the recipe instructions through the second step of smoothing out the dough.

Divide the pie crust into two equal portions, and roll each into approximately an 8-inch round about 3/8-inch thick, trimming any rough edges with a pizza wheel, pastry wheel or sharp knife. The round doesn’t have to be perfect, as you’re going to trim the edges once more.

Place one of the two pastry rounds on the prepared baking sheet. With a sharp knife, trim the top rind off the cheese wheel and place it, cut side up, in the center of the pastry round that is on the baking sheet.

Using a pastry brush, brush the exposed pastry with the egg wash, leaving a 1-inch border clean around the edge. Place the second pastry round loosely on top of the cheese.

Using a light touch so as not to tear the pastry, press the top pastry round securely over the cheese wheel on the top and then around the sides, gently pressing out any air.

Press the edges of the two pastry rounds together to seal securely. Trim excess pastry all around the perimeter, leaving about a 1-inch border of pastry all around.

Brush the entire exposed surface of the pastry, on the top and sides, generously with the egg wash.

Cut out a few decorative shapes from the excess pastry that you trimmed, place them on top of the pastry, and press gently to adhere.

Brush the shapes with the egg wash.

Place the baking sheet in the freezer for about 10 minutes or until the pastry is firm. (See Recipe Notes for make-ahead option)

Place the baking sheet in the center of the preheated oven and bake until golden brown all over, about 30 minutes.

Remove from the oven and allow to sit for about 45 minutes so the cheese can firm back up a bit before serving warm with fruit and crackers.