I have trouble making homemade crusts... I'd like to perfect this - and need some tips!
My last crust turned out too buttery (followed the directions - 8.5 oz of ground vanilla wafers to 10 T. melted butter. I pressed it in the Springform pan and baked as directed, but the sides fell and it was a bubbly mess. To recover, I ground up the rest of the vanilla wafers I had (about 2.5 more oz.), mixed it in with the already cooked but soggy crust, and that held up ok -but the end product was too dense for my liking (perhaps because it was double baked)?
I'm attempting the same recipe, and am thinking of cutting the butter and increasing the crumbs (the wafer container is 11 oz). Any thoughts... I'm afraid if I cut the butter too much, it will be too dry.
Also - any tips to not get so much crust in the corner? NO matter how hard I try to make the corners as thin as possible, my corners are never even and always big clumps of crust. (Practice? Practice? Practice?)