Cranberry-Pecan Crusts

Reroll any leftover scraps of dough, and repeat the procedure.

This recipe goes with Turkey Pot Pie with Cranberry-Pecan Crusts, Turkey Pot Pie with Cranberry-Pecan Crusts

Yield: Makes 3 to 4 dozen
Recipe from Southern Living

More From Southern Living


  • 1 (15-ounce) package refrigerated piecrusts
  • 1/2 cup finely chopped pecans, toasted
  • 1/2 cup finely chopped dried cranberries


  1. Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet.
  2. Bake at 425° for 8 to 10 minutes or until golden.
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