Two Cups Flour

Pie Crust
1 Prepare pie crust according to directions. 
2 Divide into two discs, cover in plastic wrap and let chill in fridge for 2 hrs.
3 Use one crust for lining the 9 inch pie pan and the second for creating decorative pie crust squares. 
4 Roll out one crust to 1/8 inch thickness and line pie pan. Cut off overhanging crust. 
5 Make filling.
Chocolate Espresso Filling
1 In a medium bowl combine the warm melted butter and both sugars. Stir until sugar has dissolved. Transfer to bowl of stand mixer.
2 Add egg yolks and mix on medium speed with paddle attachment.
3 Next, spoon in half the cocoa powder, espresso, vanilla, sweetened condensed milk, and heavy cream. Mix until smooth. Scrape bottom and sides of bowl as needed.
4 Add remaining cocoa powder and mix again.
5 Pour filling into prepared pie crust.
Make Pie
1 Roll out second pie crust to 1/8 inch thickness. Use a ruler and sharp knife, cut out 1 inch by 1 inch squares. 
2 Take a single square and very gently coat the bottom with a thin brushing of cool water. This will help the doughs to stick together.
3 Place the first square diagonally on the rim of the pie crust. 
4 Repeat this process with the second piece covering half of the first. Continuing to layer squares around the rim of the pie.
5 Gently paint the square crust design with a thin coating of egg wash.
6 Place pie into the fridge for crust to firm for 15-20 minutes.
7 Preheat oven to 350 F (190 C), place pie on a thin cookie sheet and bake on middle rack of oven for 45-50 minutes until crust is golden brown and a thin baked chocolate layer has formed across the top. 
8 Pie should not be jiggly like a wave when removed from oven. But, it won't be firm like a cake. 
9 Place pie on cooling rack until completely cooled.
10 Store in fridge until ready to serve.