Mini Pie Crust Shells

Pie dough

1. Add the dry ingredients (flours, sugar, baking powder, and salt) to your food processor or mixer and mix briefly.
2. Add the cream cheese cubes and pulse 10 times.
3. Add the butter and pulse another 10 times.
4. Add the heavy cream and vinegar and pulse just until the dough starts to come together.
5. Turn the dough out onto a clean counter or into a large bowl and press the pieces together gently with your hands. You aren't kneading the pie dough. You just want all the little pieces to be able to stick into a single ball.
6. Once you have a single mass of pie crust, shape it into a ball and then press down with your hands to form a thick disk. Wrap this disk in plastic wrap and let it chill in the refrigerator for at least one hour.

Making the mini pie shells

1. Take your pie dough out of the refrigerator and roll it out on a lightly floured countertop until it is ⅛ inch thick.
2. Use 2½ round cookie cutters to cut out pie crust rounds and gently insert the round into the mini muffin pan cup. Try not to force and stretch the round.
3. Re-roll any scraps and repeat until you have filled all 24 mini muffin cups.
4. Take your empty mini muffin tin(s) and lay them over top of the mini pie shells. Gently push down so that the empty tin sits snuggly in the filled one.
5. Freeze the muffin tins for at least one hour to chill the dough.
6. Thirty minutes before baking, preheat the oven to 375°F.
7. Bake the mini pie shells with the empty tin on top for 14 minutes. Then remove the top tin and continue baking for 2 to 3 minutes until the shells are a golden brown and the bottoms are fully cooked.
8. Remove the shells to a cooling rack and let cool completely before filling.