Build-Your-Own Thanksgiving Pie Bar
['2 batches Our Favorite Pie Dough or Gluten-Free Multi-Purpose Sweet Pastry Dough, or 3 (15-ounce) packages prepared pie dough', '1 large egg', '1 tablespoon milk', '2 tablespoons coarse sugar', '1 batch Orange-Brown Butter Wet Nuts', '1 batch Pumpkin Pie-Spice Whipped Cream', '1 batch Stovetop Butterscotch Apples and Cranberries', '1 batch White Chocolate Pumpkin Mousse', '1 batch Cinnamon-Oat Crumble Topping']
Arrange racks in top and center of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Working in batches, roll dough between 2 pieces of parchment until 1/8" thick. Chill while rolling remaining dough.
Using a 4 1/2" round circle cutter, bowl, or large glass and keeping remaining dough chilled while you work, cut out circles of dough and transfer to prepared baking sheets. Chill 10 minutes. Reroll scraps one time and continue to cut and chill until you have 25 circles.
Whisk egg and milk in a small bowl. Brush circles with egg wash and sprinkle with sugar. Bake circles, rotating sheets halfway through, until golden brown, 12–14 minutes.
Transfer pie circles to a platter. Serve with toppings of your choice.
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