Cranberry Pecan Crusts

15 ounces refrigerated piecrusts (1 package of 2)
1⁄2 cup pecans (toasted, finely chopped)
1⁄2 cup dried cranberries (finely chopped)

Unfold each piecrust, and press out any 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. Reroll any scraps and repeat~ the pecans and cranberries will be on the top, not just in the middle, but that’s okay, they’re pretty that way too.

Place pastry shaped leaves on a lightly
greased baking sheet or parchment paper.

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


Arrange desired amount of Cranberry-Pecan Crusts over pot pie before serving.
Serve with any remaining Cranberry-Pecan Crusts on the side.