For easiest cleanup, line a jelly roll or half - sheet pan with aluminum foil or parchment paper, making sure the lining
comes up the sides of the pan.
Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should
push up sides of pan slightly).
Transfer the mixture to the lined pie pan and use your hands to press the dough
evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.
Pull the sides of the
dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches.
Then he covered the bottom of our spring form pan with a piece of parchment paper, and pressed the crust evenly in the bottom and
up the sides of the pan with his fingers.
Unroll it onto the top of your pie / tart pan and gently lay it in and lightly press the pastry onto the bottom and
up the sides of the pan using your fingertips with minimal pressure.
Return the pan to the heat and use a palette knife to trim away any batter left
up the side of the pan from pouring excess batter back into the jug.
I like as large a crust to cake ratio as possible so I pack the
crust up the side of the pan, but you could also just do a bottom crust and nothing on the sides.
meanwhile, line the bottom of an 8 - inch square baking pan with parchment paper so that the paper
goes up the sides of the pan (you can use 2 sheets and criss - cross them).
Press a square of foil directly on dough over bottom and
up sides of each pan.
Pour the mixture into the tart pan and use your fingers to evenly press it along the base and
up the sides of the pan.
Anyway, the crust works really well in a pie pan — I just dumped the crumbled mix into the plate after lightly buttering it, then used the back of a big spoon to press the dough down and
up the sides of the pan.
Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly
up the sides of the pan.
It did double in volume after about an hour, but that only brought it to a little more than halfway
up the side of the pan (and I measured my pan — it is a 9 × 5).
Scrape into prepared pan and use fingers to press into the bottom and
up the side of the pan, making sure the crust is even.
Press the mixture into the bottom and
up the sides of the pan, spreading it as evenly as possible.