Position an oven rack in the lower third of the oven and heat the oven to 375°F. Abby recommends lightly greasing the muffin cups, but I didn't find it necessary - probably because I was using such small muffin molds. If you opt for regular sized muffin molds, I'd follow her direction on this.
Set the wrapped, chilled dough on the counter at room temperature until it’s pliable enough to roll, only a few minutes at the most. Arrange a large piece of plastic wrap or parchment on the work surface and put the dough in the center. Cover with another piece of plastic or parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the plastic or parchment to about 1/8- inch thickness, turning, lifting and repositioning the plastic or parchment and lightly flouring throughout the rolling. Using a cookie cutter a little larger than the muffin molds, cut out rounds. Gather up the scraps, reroll to a 1/8-inch thickness, and cut another round. Repeat until the dough is all used. I ended up being able to make 24 rounds.
Working with one round at a time, use your fingers to gently press the dough into a prepared muffin cup, making sure there are no air bubbles in the bottom and the dough is pressed firmly and evenly up the side to the top of each cup. Repeat with the remaining dough rounds. If your kitchen is hot, slide the muffin tins into the frig while you make the filling.