1cup(2 sticks) cold unsalted butter cut into small pieces
2large egg yolkslightly beaten
1/3cupgranulated sugarto taste, depending on your cranberry sauce
In the bowl of a food processor, combine the flour, salt, and sugar. Add the butter and pulse until you have coarse crumbs. Add the egg yolks and pulse a few more times. With the food processor running, add the ice water a spoonful at a time just until the dough comes together; be sure not to make it too wet. Divide the dough into two parts, placing each on plastic wrap, forming a ball, and flatten into a rectangle. Place each disk in the refrigerator to chill for about 1 hour, or overnight.
Preheat the oven to 375°F.
Roll each rectangle of dough to about 1/4 inch thickness, and making 1 rectangle of dough a little larger than the other one. You should be able to cover a small cookie sheet (quarter sheet) with the slightly larger rectangle, leaving about an inch overhanging on all four sides. Trim any excess. Prepare the other dough by cutting out shapes, cutting strips for a basketweave, or leaving it whole, if you wish.
In a small bowl, mix the cranberry sauce with the sugar, then spread it in the crust. Carefully drape the dough over the pie, then fold over the overhanging bottom crust and crimp. Lightly brush the crust with heavy cream and sprinkle with sugar. Place the pie in the refrigerator for about 15 minutes to chill.
Bake for about 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Cool on a wire rack at least an hour or so before slicing.