In a bowl, combine flour, butter and 1 ¼ tsp salt. Using your hands, break the butter into smaller pea-sized pieces, add 4 Tbsp water and vinegar, and knead until the dough holds together. Wrap the dough in plastic wrap and refrigerate 30 minutes

Preheat oven to 350°F; remove dough from fridge and let sit for 5 minutes; grease mini muffin or cupcake tray

On a floured surface, roll dough to ¼ inch thickness, cut circles with cookie cutters or a wide mouth mason jar, and shape dough circles into mini pie crusts in muffin tray. Line each pie crust with small square of parchment paper onto which place a small weight to prevent dough rising

Bake 15 minutes, remove tray from oven, remove pie crust weights, and add crumbled Bayley Hazen and 1 tsp Spiced Plum with Port Jam to each mini pie crust

Place tray back in oven for 1 minute to slightly melt the cheese then remove, serve ~ and Enjoy!