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I don't believe residual grease was the problem. I probably overcooked them a little. The instructions were to cook the crust until it was browned. I was having problems judging the appropriate color and may have slightly overcooked it.

I checked my recipe, and the crust is the same as you described except that mine calls for confectioner's sugar and omits salt. My recipe also uses an ungreased pan, and the crust layer is baked by itself for about 15 min. before the filling layer is added. I find that the crust layer only browns just slightly and it's done. And although I usually use a metal pan whenever I bake cakes or cookies, I get better results using a glass pan with these...maybe because it's similar to a pie--for which I also prefer to use a glass pie plate. Hope this helps.

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