Place pie dough between sheets of waxed paper when rolling out. Always use eggs at room temperature. Never let them set out too long because they may spoil. When adding eggs to a cooked filling, always add a little of the hot filling to the egg mixture. Stir it in before you add them to the total mixture.
Eggs cook very quickly.
If added to a boiling mixture they sometimes will cook into tiny lumps rather than blend into the filling. Since they are used as a thickener the filling will be lumpy and runny. If your pie crust takes too long to brown and the filling boils out, add a little milk powder and sugar to the dough recipe the next time you make it. The crust will taste better and will brown quickly. Cover the top of a fruit pie with an empty pie tin while baking to keep the top crust from browning before the bottom crust is done.