1. Combine the cranberries, water, and sugar in a medium saucepan (about 2-quart / 2 L capacity), adding them in the order listed.
2. Bring to a simmer over medium heat, then cook for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened to a loose jam consistency. Remove from heat and allow to cool to room temperature, approximately 30 minutes.
3. Heat the oven to 425°F (220°C).
4. Fit one round of pastry dough into a 9-inch (23 cm) pie plate. Trim the edge and fold up a standing rim. Pour the cooled cranberry filling into the unbaked shell.
5. Roll out remaining pastry scraps and cut into strips approximately ½ inch (1.25 cm) wide. Lay the strips across the top of the filling in a simple lattice or parallel pattern, pressing the ends into the rim to seal.
6. Bake at 425°F (220°C) for 25–30 minutes, until the pastry is golden brown and the filling is bubbling through the lattice strips. The crust edge should feel firm and dry, not doughy, when pressed lightly.
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