Cream Cheese Pie Crust or Tartlet Shells

PIE CRUSTS:
In a food processor fitted with a steel blade, combine the CBF Baking Mix, sugar, cream cheese, and salt-then pulse 3 to 4 times until mixture resembles a coarse meal.
Gradually add pieces of butter until a dough ball forms.
Wrap the dough in plastic saran wrap and refrigerate until firm, approximately 1 hour.
Preheat oven to 425 degrees F.
Place the chilled dough between two sheets of waxed paper, lightly dusted with baking mix and roll out to a 13 inch circle, about 1/8-inch thick. Fit into a 9-inch greased pie plate and trim off any excess overhang.
Bake 15 to 20 minutes until just browned. Fill with your favorite pie filling and bake again until heated through.
TARTLETS:
Preheat oven to 425 degrees F.
Lightly spray 10 muffin tins with vegetable oil.
Divide the dough into 10 equal pieces. Lightly flour your hands and roll each piece into a ball in your palms.
Put 1 ball in the center of each muffin cup.
With a wooden tart tamper or narrow flat bottomed glass, lightly floured, press the dough into the cups until the dough begins coming up the sides of the cup. Then twist the tamper or glass to release it.
Chill for at least 10 minutes to firm the dough and bake 15 to 20 minutes until just browned.
Fill with your favorite pie filling and bake again until heated through.
NOTE: Nutritional information reflects unfilled tartlet shells.

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