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On a lightly floured surface, turn out dough and form into a disc. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight.
Preheat oven to 425°. On a lightly floured surface, roll out dough to a ¼"-thick round. Carefully roll dough around rolling pin, then unfurl into a 9" pie dish. Crimp edges, then brush with beaten egg. Line dough with parchment or foil, leaving some overhang. Fill with pie weights or dried beans.
Bake crust 12 minutes. Remove parchment and weights and continue to bake until golden brown, about 5 minutes more. Let cool.
In a medium bowl, whisk milk and pudding mix until combined. Let stand until thickened.
Add pudding mixture and sprinkles to cream mixture and fold until combined.