Preheat oven to 400ºF and oil muffin tin.

Roll out your crust to under 1/4" thickness using parchment paper between your dough and rolling pin. This will allow you to receive a thin crust without any of the dough sticking to your rolling pin.

Using a knife, cut your crust into 3-4" squares and lay into each muffin tin mold. They will look like mini pies.

Fill with fresh fruit, curd or pie filling (I've used blueberry lime jam, strawberry rhubarb puree and rhubarb curd) Fold up and over the extra dough creating a rough top crust by pinching and pleating the pastry.

Brush the pastries lightly with milk or buttermilk and sprinkle with raw sugar.

Bake at 400ºF for 15-20 minutes or until bubbly and browning. Remove and let cool. Serve warm or cooled.