Unfold each piecrust on a lightly floured surface, and gently press out with a rolling pin. Sprinkle one pie pie crust with pecans and cranberries; top with remaining pie crust. Roll into a 14-inch (35cm) circle, sealing together pie crusts. Cut into desired shapes with a 2- to 3-inch (5- to 7.6cm) cutter. Place pastry shapes on a lightly greased baking sheet.
Bake at 425°F/218°C for 8 to 10 minutes or until golden.
Store in an airtight container till ready to use.
Unfold each piecrust on a lightly floured surface, and gently press out with a rolling pin. Sprinkle one pie pie crust with pecans and cranberries; top with remaining pie crust. Roll into a 14-inch (35cm) circle, sealing together pie crusts. Cut into desired shapes with a 2- to 3-inch (5- to 7.6cm) cutter. Place pastry shapes on a lightly greased baking sheet.
Bake at 425°F/218°C for 8 to 10 minutes or until golden.
Store in an airtight container till ready to use.
