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.