Another solution to crumbly crumb crust--line the pan with foil, make the crust as..

C

charlie

Well-known member
you are directed, cool, then freeze. Unmold, then peel away the foil, return the frozen crust to the pan, and procede with the recipe. The now intact shell cuts without a single crumb.

 
Not much science Shaun--by baking over foil, the entire shell can be loosened from

the dish or pan after is has been frozen. This provides a more sturdy base for any type of filling.

By the way, this is not my invention; but one of Maeda Heater's tricks.

 
Oh, I see now. I thought Barbara's crust was crumbling because it was getting moist from the

semifreddo. I didn't see how using foil under the crust would prevent that. But I misread.

 
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