At least 30 minutes in advance, make the pastry crust.
Mix the 1 1/4 cups pastry flour, sugar, and salt in a bowl.
Grate the butter into the flour mixture. As you go toss the flour and butter so large clumps don't form.
Add 4 tbs of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it is smooth and cohesive.
Add another 1/2 to 1 tbsp ice water if it's too dry or crumbly.
transfer dough onto a sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
Place in the fridge to chill for about 30 minutes to an hour.
In a small bowl, lightly beat the egg a splash of cream.
Set it aside in the fridge until ready to use.
Roll out pie crust to about 1/4
Cut into 1 inch strips
Weave in and out. Measure the bowl you'll be using for your stew. I used a cookie cutter.
Use something that's about the same measurement as the bowl you'll be using. I used a cookie cutter and cut the excess away. Roll the extra dough back up and repeat the process.
Brush the tops with the egg wash. Bake at 400F for about 15 min or until golden.