How do you get the batter out of the pan and it doesn't loose the shape?

Sticking can be a big problem with crumb crusts. If you make the crust with margarine and butter the pan, it won't stick- unfortunately, doesn't work the other way around. The best system is to line the pan with foil before putting the crumb mixture in; you then bake the crust. Next (after it cools a bit) freeze it solid; it can then be lifted out of the pan and the foil peelded off; then replace it in the pan (or not if you're feeling brave, but it's fairly fragile after it thaws).