Sift flour into bowl, whisk in sugar and salt.
Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter. Continue working the butter until it resembles cornmeal with small pieces of butter. Mix in dried herbs if desired.
Pour in the ice water (add slowly and work in with hands, until moist dough is formed. should not be soggy).
Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
Place the pie crust dough ball in the fridge for 30 min to an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften)
Divide dough into thirds.
Place on a lightly floured surface and roll out to ⅛ inch to ¼ inch thickness.
Line each mini pie pan with dough, gently pressing into bottom and corners.
Trim away excess dough. Reshape trimming into ball and roll for additional crust.
Repeat with remaining pie pans.
Place lined pans in firdge for 15-30 minutes to firm.
Preheat oven to 350 F.
Place chilled pie crusts onto cookie sheet. Prick bottom of crusts with a fork.
Bake for 10 minutes then remove.