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Preheat the oven to 375°F (191°C).
Let pie crusts soften to room temperature. Roll out both pie crusts on a pastry board or large cutting board. Use the flower cookie cutter to cut 14 flower shapes out of the dough (7 from each pie crust).
Gently place cut dough into a standard muffin tray, pressing down to make sure it fits snuggly. Use a fork to pierce the bottom of the crust 3 times. See photo in post for reference.
Bake pie crusts in the preheated oven for about 15 minutes, or until the crust is lightly golden brown and fully cooked. Set aside to cool.
Add lemon juice and condensed milk to a large mixing bowl. Whisk until lemon juice is fully incorporated.
Use a 1.5 tbsp cookie scoop to scoop the filing and release it directly into each of the cooled mini pie crusts. Use a spatula or spoon to smooth and even out the surface if needed. If desired, dust the surface with powdered sugar.
Place pies in the fridge for several hours to set. I like to refrigerate overnight. Keep pies in the fridge until ready to serve.