1. If frozen, let cranberries defrost.
2. In a medium saucepan over medium heat, add together the cranberries and water.
3. Cook ~5-10 minutes.
4. Stir in the white sugar.
5. Bring to a boil and let cook for 10-15 minutes.
6. Remove from stove and press through a sieve using the back of a spoon.
7. Set aside to cool.
8. Scoop into pie crust, and cover edges with foil to keep from burning.
9. Place the Gordian Knot design on top, brush the pastry (only the unbaked part) with melted butter and place in oven until golden brown.

Gordian Knot

1. In one corner of the pastry, take a drinking glass (or large circle cookie cutter) and press out a circle.
2. Take clean kitchen scissors and cut around the circle, leaving 1-2 cm circular dough.
3. Cut strips of dough, the same width as the dough you cut for circle (1-2 cm).
4. Gently fold in half to find the middle.
5. Shape into a flat triangle.
6. Repeat with other dough strips.
7. Follow an image of a gordian knot and pinch dough together to piece it all together.