Martha Stewart:
An egg wash will give your pie crust a glossy finish, while a cream wash will give your pie crust more of a semigolden, mattelike finish. Skipping a wash altogether can leave your crust looking stark!
The general rule of thumb for egg wash is 1 well-beaten egg plus 1-2 tablespoons of water. Note: more water will lighten the golden color, or for a shinier pie, you can substitute the water with cream or milk.
