A fantastic tip. Never tried sour dough crumb crust, but it's next on my agenda. Discovered the bread crumb/crumb crust when baking for the holidays one year and ran out of graham crackers! Sometimes panic and desperation can lead to invention. Also, when pressing in the crust, I pour the crumb mixture into one pan and then nest another pan onto it, pressing down lightly to distribute the crumb mixture evenly in the pan, brush off any excess crumb that rises up over the sides of the bottom pan and then remove the top pan. Even do the same for regular dough crusts, just make sure to settle the dough into the bottom of the pan to avoid stretching it before placing the second pan over it. Easier to trim excess dough around the pan too. Maybe not an earth shattering revelation, but it saves me time and the results are tidy and pretty. Happy baking!

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