Pie dough with smart balance

Having heard so much about smart balance, I am determined to try it out to see how it is in my pie dough for Thanksgiving.

Recipe: Medium flake pie dough (make 1 10-inch pie crusts and 2 8-inch pie crusts; or 2 9-inch crusts)

Ingredients:
- 2.5 cup unbleached all purpose flour
- 3/4 tp fine table salt (do not use kosher salt)
- 2 sticks smart balance baking stick
- 1/4 to 1/2 cup ice water

Procedure:
1. Sieve together flour and salt.
2. Chop baking stick into small cubes. Mix with flour mixture.
3. Use knife to flake the shortening and rub into the flour until the shortening becomes fine crumbs.
4. Add ice water to the mixture in about 2 TB at a time. Mix. Be very gentle. Do not knead.
5. When the mixture has incorporated into a ball, chill overnight.
6. partition into two and freeze until use.

Results:
Day 1, 10:05pm, ingredients for pie dough:

Day 1, 10:10pm, chopped shortening sticks:

Day 1, 10:18pm, initial look of the dough when rubbing the shortening into the flour and salt:

Day 1, 10:22pm, when all shortening has been chopped in and rubbed in:

Day 1, 10:26pm, started adding water to dough:

Day 1, 10:28pm, 1/2 cup water added:

Day 1, 10:28pm, final dough after adding all the water:

Day 1, 10:30pm, final dough to chill:

Day 2, 3:27pm, dough after chilling overnight:

Day 2, 3:30pm, dough cut in half to freeze until use:

On baking day

5:33pm, a piece of dough allowed to warm at room temperature for over 30 minutes:

5:36pm, dough rolling out on dusted counter top:

5:40pm,  dough stretched:

5:42pm, dough very easily torn because it's too soft (out of the fridge for too long) and too sticky (not enough flour on counter top):

5:52pm, 10-inch pie pan lined with dough, through sheer patch work because dough falls apart:

5:52pm, details of the crust patch work on 10-inch pie pan:

5:53pm, pie pan to chill; leftover from first half of dough, too soft; preparing to use the second part of the dough freshly taken out from fridge:

5:57pm, half of second part of dough cut out, and allowed to warm up to room temperature for barely 5 minutes:

6:02pm, rolling out second part (use only half):

6:03pm, generous use of flour helping the roll out:

6:06pm, good stretchability of dough:

6:07pm, dough rolled up:

6:08pm, dough transferred to 8-inch pan:

6:12pm, edge patched for 8-inch pie dough:

6:27pm, both pie crusts chilled for 15 minutes:

6:27pm, details of chilled dough:

Observations:
1. Despite the claim that these shortening sticks are usable like butter, the result is quite different. The shortening sticks are much softer to handle.
2. When chilled overnight, the dough becomes hard, and yet can be cut through by a knife.
3. I find this shortening rather tricky to handle because of how easily and quickly it softens. Taste-wise, the crust is good. But the crust does not have great strength.