1. Stir gently and pour into a greased and floured cake pan, ideally the kind that unfastens to let the baked cake out.
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2. On a lightly floured surface, roll chilled dough into a circle 16 inches in diameter.
3. On a lightly floured surface, use your hands to slightly flatten dough.
4. Knead the dough on a floured pastry sheet or a board until smooth and roll into a ball.
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5. Transfer to a lightly floured surface and knead until dough just holds together.
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6. Turn out the dough onto a lightly floured mold and press to fill the mold.
7. Roll out the pastry on a floured board then lift carefully on to the pie.
8. Remove from the bowl and roll into a ball on a heavily floured work surface.