Ingredients:
Crust:
½ c butter
½ t vanilla
1/8 t salt
¼ c prdrd sugar
1 c flour
½ c chopped pecans
Cream butter, vanilla, and sugar. Add dry ingredients and chill for 1 hr.
Press into deep 9” pie plate or 8 “ tart pan.
Bake at 350º for 10-12 minutes.
Filling:
1 qt raspberries, divided
1 c water, divided
3 t cornstarch
1 c sugar
Directions:
Simmer 1 c berries and 2/3 c water for 3 minutes. Strain out seeds and pulp. Blend remaining water, cornstarch, and sugar. Stir into hot mixture and cook until thick. Cool. Put remaining berries in the crust and cover with sauce. Chill for 2 hrs before serving. Top with whipped cream.
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