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1
Lightly grease a standard-size muffin tin.
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2
Line a baking sheet with parchment paper.
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3
On a lightly floured surface, roll about two-thirds of the dough to 1/8 inch thickness.
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4
With a cookie cutter or large glass, cut out 12 circles about 3 3/4 inches in diameter and press into the bottom and up the sides of the muffin cups.
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5
The dough may crack or break, but just press it together with your fingers.
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6
Make sure they are about the same thickness all around.
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7
Reroll the scraps and the remaining one-third dough to the same thickness and cut out 12 circles that are the same size as the tops of the muffin cups.
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8
Place the cups and the tops on the prepared baking sheet and refrigerate while you prepare the filling (the dough can be made up to 3 days ahead of time but needs to be taken out and allowed to come to room temperature before unwrapping and using).
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9
Preheat the oven to 350F.
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10
TO MAKE THE FILLING, place the cheese in a cheesecloth-lined bowl and drain the excess liquid.
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11
Combine the drained cheese, the sugar, sour cream, flour, lime zest, vanilla, and eggs in a blender or food processor and blend until smooth.
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12
Remove the chilled dough from the refrigerator.
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13
Spoon the cheese filling into the dough cups almost to the top.
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14
Lightly wet the edges of the dough cups with your fingers and place 1 dough circle on top of each cup.
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15
Press lightly to seal the edges.
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16
Brush the tops with the egg wash and sprinkle with the sugar.
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17
Bake until golden brown, 25 to 30 minutes.
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18
Let cool for a few minutes in the pan, then carefully flip the pan to unmold the pies and let cool on a wire rack.
