Mini Pies with Magic Melted Butter Pie Dough

Dough Ingredients:
1 ¾ cups (228 grams) all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon granulated sugar
1/2 teaspoon baking powder
1/2 cup (113 grams) unsalted butter, cubed
3 tablespoons whole milk

Dough Method:
Whisk flour, salt, sugar, baking powder in mixing bowl. Heat butter/milk in microwave on high, in three 30-second bursts, stirring between each, till melted. Pour over dry ingredients; stir with fork till Dough mixture holds together when squeezed. Turn dough out onto work surface; knead until smooth. Divide dough into 12 small balls; evenly press dough onto into bottom/up sides of each cavity. Keep dough warm/cover with dish towel.

Heat oven to 400°F. Have ready 12-cup muffin tin.

Creamed Greens Ingredients:
1/4 cup (50 grams) olive oil
3 tablespoons minced garlic
2 pounds hearty greens, about 3 bunches, (stems removed, leaves sliced into ribbons, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1 ¼ cups (300 grams) heavy cream
4 ounces (113 grams) cream cheese, full-fat
1/2 teaspoon freshly-grated nutmeg

Creamed Greens Method:
For greens, heat oil in large pot over medium to medium-high heat; add garlic. Cook garlic until fragrant; add greens, salt, pepper, garlic powder to pot; cook covered till wilted, stirring frequently, 8 to 10 minutes. Whisk cornstarch into heavy cream; pour cream over greens; bring to boil, 1 minute. Off eat, stir in cream cheese until melts. Stir in nutmeg; let cool.

Scoop one heaping tablespoon of creamed greens and add to cavity. Repeat with remaining greens. Bake till edges of crust golden brown/greens look set, about 20 minutes.