Preheat your oven to 400° F. Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.
Lightly flour your round cutter and cut out twelve circles. If you are unable to get eight crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.
Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin. Pierce the crusts with a fork and put them in the freezer for five minutes.
Place your crusts in the oven for ten to twelve minutes or until golden brown. Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.