Place half the dough on a piece of parchment, place another piece of parchment over the top, and roll it out into a rough 8 x 8 square (the dough should be too wet to roll without the parchment on top. I have used plastic wrap, waxed paper, and a Silpat for this job too with success, just be sure you don't try and bake the plastic wrap or waxed paper!)
Invert the rolled dough into the pan, pressing and smooshing until the bottom crust is dispersed. Gently remove the parchment.
Spread your filling evenly over the bottom crust.
Roll out the top crust in the same manner, and flip over onto the top of the filling. Press and smoosh with the parchment in place and then remove when you are happy! I have also just moved pieces of the dough and overlapped pieces as a top crust...works great too!
Place all ingredients in a small sauce pan over medium low heat and simmer for multiple minutes.
Once cooked through and thick, puree with an immersion blender for texture-averse kiddos!
Recipe via tessadomesticdiva.com