Roll out pie crust dough and cut 4 (4 inch) circles out of the dough. Gently roll the scraps together and use a rolling pin to flatten out to 1/4" thickness and cut out an additional 2 (4 inch) circles. Repeat with the remaining pie crust. Sprinkle the circles with sugar and alternately drape over the backside of a muffin tin, or use Wilton's Cookie Ice Cream Cup mold.
Bake for 7-8 minutes or until lightly golden brown. Let rest on pan for 5 minutes before removing to cool completely.
For the Filling:
Combine the cream cheese and sour cream in a bowl and beat until smooth. Add in the powdered sugar and vanilla and continue to beat until smooth.
Place a tablespoon of the cream cheese mixture into a pie shell and top with the fresh fruit. Enjoy!