Add a little more flour if necessary. Gather the dough together with your hands and lightly form it into a smooth flattened disk. The mixture can be rough, not fully mixed, so that the dough appears marbled when it s rolled out, indicating that the crust will be flaky. With cookie cutters, cut out 10 shapes, one for each serving, or enough shapes to partially cover the surface of the filling. A medium-large autumn leaf cutter is delightful used this way.
Place cutouts on a baking sheet lined with parchment paper or brushed with oil.
Use light, short strokes in the beginning, starting from the center outward in each direction. You may choose to rotate or spin the dough around to do this. Then use longer strokes, applying more pressure to ensure an even crust. Peel off other layer of waxed paper. Crimp the edges or simply score the edges with a fork.