The crust recipe is ridiculous. 4 sticks of butter? 1 3/4 cup of sugar? I weighed the ingredients with my digital scale and then used standard American volumetrics to get the amounts. Pie crusts don't have eggs. Cobbler/biscuit crust doesn't have eggs. Why does this call for eggs? It isn't a crust so much as a cookie. For the person with the browning problem, reduce the amount of egg, or leave it out entirely.