Dust your working area with a bit of flour. Roll out each pie crust, one at a time, just enough to straighten it out since it comes in a roll. It should be about 14 inches in diameter once rolled out. Using a 2 inch cookie cutter
, cut the pie crust. Each pie crust should yield about 12 rounds. Discard remaining or keep to re-roll and use. Repeat with all the remaining crusts. You should get about 48 rounds, without reusing the leftover dough.