Options

Format:
Include:
PRINT
See more
Cranberry-Pecan Crusts

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

Southern Living SEPTEMBER 2002

  • Yield: Makes 3 to 4 dozen

Ingredients

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

Preparation

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.

Bake at 425° for 8 to 10 minutes or until golden.

advertisement

Go to full version of

Cranberry-Pecan Crusts recipe

advertisement