The pie crust is pate sucre, not ordinary pastry. Pate sucre always has eggs - they're needed to bind the sugary dough, which doesn't hold together as well as a more floury dough would. They also add richness. Don't leave them out, the crust will fall apart. It does look a lot, but you can freeze the excess easily or just halve the recipe. You will never get such accurate results using volumetric measurements as by weighing in grams.