Line the bottom and sides of a 9 - inch square baking pan with parchment paper; cut off excess parchment paper
around top edge of pan.
If you are having a problem with the liquid boiling over, I have heard if you run some butter or coconut oil around the
inner top edge of the pan, it keeps the mixture from boiling over.
Gently crimp the top of the foil sheets around
the top edge of the pan.
Wrap the dough around
the top edges of the pan, and then press the dough into the pan.
Trim dough flush with
the top edge of pan.
Test the temperature of the pan by lightly gently tapping
the top edge of the pan with the tip of your index finger.
With the remaining pastry, pat it to form a side crust nearly to
the top edge of pan, overlapping slightly the cooked pastry.
With the remaining pastry, pat to form the side crust nearly to
the top edge of the pan, overlapping slightly the cooked pastry.