Prepare foil cones.

Cut 6 aluminum foil triangles, about 7 1/2 in. x 7 1/2 in. x 10 in. Wrap each piece of foil tightly and smoothly around a sugar cone. Spray with vegetable pan spray; set aside.

Make pastry cones.

Roll out pie crust to 12 in. x 14 in. Cut lengthwise into about 24 1/2 in.-wide strips. Lay three strips of dough end to end; brush ends with egg white mixture and press to seal together. Brush top of strip with egg white mixture. Starting at the pointed end, wrap the dough strip, egg brushed side out, around the foil-wrapped cone, overlapping dough slightly. Repeat with remaining pie crust strips and cones. Refrigerate pastry-wrapped cones, at least 30 minutes or overnight.

Bake pie crust cones.

Preheat oven to 400°F. Place cooling grid onto cookie sheet; spray with vegetable pan spray. Place pastry-wrapped cones on prepared cooling grid. Bake 13-15 minute or until golden brown. Remove from oven and carefully loosen cones from cooling grid. Let cool 5 minutes. Carefully loosen sugar cone (and foil) from pastry cone. Cool completely.