Should the margarine be cold and cut in, or softened and mixed in completely? Who knows? It doesn't say to grease the pie pan, even though it's absolutely necessary. I greased mine per reviews and it still stuck to it completely in several spots. It is impossible to pull an intact "piece" of pie out of the pan using this crust. And, as most reviewers have mentioned, it bakes not in 8-10 minutes but takes nearly 20 minutes to lightly brown. Once you get the crust out of the pan in its little tiny crumbs and pieces, you realize this dessert is better served in a bowl rather than on a plate, as a kind of strawberry jell with shortbread crumbles mixed in. While tasty, the fact it can't be served in wedges makes it in no way a "pie." The strawberry-jell mixture is tasty and pretty much the same thing you'll find in any strawberry pie recipe, such as in my Betty Crocker cookbook. However, it's impossible to "pour" the cooled jell over the strawberries because it has...cooled, and thickened. Do what another reviewer said and mix the berries with the jell before putting into the crust. I had been hoping to find an easy, non-pastry crust for chilled pies for those times I don't want to go to the hassle of pastry. This is not the crust I was looking for.
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Should the margarine be cold and cut in, or softened and mixed in completely? Who knows? It...