For crust: in a chilled bowl, add all the ingredients except for water and egg and mix well.
Refrigerate the flour mixture for about 15minutes.
Add cold water and mix until a dough forms.
Divide the dough into 2 equal sized portions.
With a plastic wrap, cover each dough portion and refrigerate for about 30 minutes.
Now place each dough portion between 2parchment papers and roll into a slightly thin crust, larger than the pie pan.
Arrange each crusts in the bottom of 2(5-inch) pie dishes and then, trim the extra dough from edges.
With a fork, poke the crusts and coat with the beaten egg evenly.
Slide the Air Fryer Basket inside and adjust the temperature to 320 °F to preheat for 5 minutes.
After preheating, arrange the pie dishes into the Air Fryer Basket.
Slide the basket into Air Fryer and set the time for 5 minutes.
After cooking time is finished, remove the pie dishes from Air Fryer and set aside to cool slightly.
For filling: in a bowl, add the eggs, milk, garlic and black pepper and beat until well combined.
Stir in the kale.
Divide the egg mixture between both crusts.
Again, slide the Air Fryer Basket inside and adjust the temperature to 335 °F to preheat for 5 minutes.
After preheating, arrange the pie dishes into the Air Fryer Basket.
Slide the basket into Air Fryer and set the time for 14 minutes.
After cooking time is finished, remove the pie dishes from Air Fryer and place onto a wire rack to cool for about 5 minutes before serving.
Cut into desired-sized wedges and serve.