I used my fool-proof pie crust recipe
for this version, but I have since moved on to using either filo dough or just adding a bit of flour to the egg mixture. A few layers of filo makes for an awesome crispy crust, but if you just can't get enough pie crust in your day, go for the original!
When using the pie crust recipe, use a biscuit cutter or drinking glass to cut out circles to fit into your mini muffin tins.
When usung filo dough, butter in between each layer, and cut into squares.
Oh an make sure you oil your tins REALLY WELL before lining them with the crusts, ok?