To cook in an 8-inch round pan: Butter the bottom of an 8-inch round cake pan and line with parchment paper. On a lightly floured work surface, press two-thirds of the dough into a 5-or-6-inch round, and then transfer it to the pan and press it to the edges and up the sides. Wrap the remaining chunk of dough in plastic wrap and chill dough until firm, about 1 hour. Proceed as above with the filling and the topping.