The past few times I have made the crusts I have done them like the photo below. I pressed the "dough" in the pan with my hands so that it is even. A trick for flipping it over is to put another piece of parchment on top and (with oven mitts on) put your hand on top and flip in over gently onto the counter. Then you can pick it up holding the paper and put it back in the pan. I use the same technique with the rack when they are done. See below.
I like using this type of pan to make them because you can cut them into bread size pieces with kitchen shears or a pizza cutter. I loosely wrap them in wax paper and either wrap in foil or store in a partially open zip lock baggy in the fridge. They will keep over a week but we end up eating them all before that.