Springform Pan Crust

Each time I make a dessert with a graham cracker crust using a springform pan, the butter leaks out into the oven. What might I be doing wrong? Should I line the pan with parchment paper? —E.D., Rockaway, New Jersey

It is not unusual for graham cracker crusts baked in springform pans to leak butter from the crust. It may be that the proportion of butter in the recipe is too high…or the bottom and sides of the springform pan might not fit tightly enough. Instead of lining the pan with parchment paper, you might find it easier to wrap the bottom of the pan with heavy-duty foil. Any excess butter will be caught in the foil surrounding the pan. In our Test Kitchen, we prefer to place the pan on a four-sided baking sheet to catch any leaking butter.

 
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