What is the secret to making tart crusts?

I want to make mini pumpkin pies (mmmm) in tart tins. I did this once before with sweet potatoe pie, and it was amazing, but making the pie dough and putting it in the tins was SOOOO time consuming...I have to make 50-ish tarts, keep in mind. My problem was that the crust dough kept on flaking and breaking when i tried to line the tins...any suggestions?