1. Heat oven to 450F. Remove pie crusts from
pouches; unroll on work surface. Cut six 4-inch
rounds from each crust. Firmly press each round in
bottom and up side of each of 12 ungreased
regular-size muffin cups. Prick with fork. Bake 8
to 10 minutes or until lightly browned. Cool
completely, about 1 hour.