Lightly flour your work surface and rolling pin; don't use too much because the dough will toughen. Roll dough out, rotating it 90 degrees every few minutes. Repeat until the dough is 1/8-inch thick. 

Brush off any excess flour with a pastry brush or your fingertips. Trim the puff pastry dough into a 14 x 7-inch rectangle. Cut 1-inch-wide strips off each side of the rectangle and leave them flat on your work surface. 

Brush the edges of the large rectangle with water. Starting lengthwise, lift the adjacent strips and place along the edge, flat onto the moistened edges, pressing them gently. For the ends, brush the tops of the lengthwise strips where they will overlap the end pieces. Use a shorter strip and press into place on the ends, overlapping the lengthwise pieces. Trim all pieces with scissors, flush to the sides. The shell will now look like a frame, with the corners having a double thickness of pastry.

Prick dough with the tines of a fork all over inside of the pastry frame. Make an egg wash: whisk together 1 large egg and a few drops of water. Use a pastry brush and apply only to the tops of the pastry strips; do not apply to the edges as it will interfere with the rising of the pastry.

Bake a parchment or waxed paper lined cookie sheet, in a 400 degree F oven until golden brown, 15 minutes, Reduce oven heat to 350 degrees F, and continue baking for 10 minutes, until crust is fully brown and dry. Remove on paper to a cookie rack and let cool. Remove parchment when cooled.