Here is a little trick that will help you come out with a pie crust that doesn't get too brown or overdone. My mother-in-law gave me this little tip a while back.
Why worry about the edge of the pie? Nobody likes a crust that is burnt or too crumbly. There is a way to keep that from happening. I make them by cutting out the edges of a used pie tin and there you go! I usually use store bought pie crusts so I always have several tins available. Just place the cut out pan over the edges and cook as usual. It works! No need to deal with a crumbly, over-browned pecan pie crust. A nice, well cooked edge every time!
Here's a pictorial step-by-step guide: