Cut butter into pieces.
Add in flour, sugar and salt.
Using hands or two forks, combine until mixture turns to ”pea-sized” pebbles.
Add in water and continue to gently mix until a crumbly dough forms.
Divide dough into 24 balls and flatten into rounds of crust sheets.
Grease two 12-hole muffin tin pans with non-stick spray.
Line muffin holes with pie crust rounds and trim edges.
In a bowl, gently combine egg yolks, condensed milk and evaporated milk. Pour or spoon into prepared muffin-sized crusts until 3/4 full.