You want to make sure that the steam that builds up during the baking process has a way to escape. There are all sorts of cute little ways to vent the top of a pie, but my favorite is to carve an initial of a loved one. As you can see in the picture from this post, I carved an "L" for my sweet daughter. Next time I think I'll go a little crazy and upgrade to a cursive L :)
Brush your sealed, vented crust with egg yolk and sprinkle on a combination of cinnamon and sugar (try 1/4 tsp. cinnamon to 1/4 cup sugar...use the leftovers on buttered toast). Your pie crust will be golden and sparkly; it will also taste amazing!