I just made a pie (English-style) that involved lining a '* wide, 2" deep springform pan with puff pastry. I cut two 8" circles of pastry dough, and then several strips. The critical fail was that I couldn't get the strips of pastry I was using to line the sides to stay up; they just wanted to slump down into the bottom. My sweetie had to help with me trying to keep the pastry up while she filled it, and even so it looks like someone sat on it.
The two ways I know to avoid this aren't accessible. One is to just use extra pastry, enough that it hangs over the edge of the pan, and then trim later. Thing is, with the high price of all-butter puff pastry these days, I needed to use every scrap; there was no excess. The other is to cut all the pieces and then stick them in the freezer for 15-20 minutes to stiffen them up ... but our freezer is packed to the roof with leftovers.
So, is there some third way I could have worked around this that I don't know about? Maybe cutting the dough differently?