CRUST:

1/2 c. butter, softened
1/4 c. confectioners sugar
1/2 tsp. vanilla
1 c. flour
1/8 tsp. salt
1/2 c. chopped nuts

FILLING:

1 qt. fresh raspberries, rinsed gently and drained, divided
1 c. water, divided
3 tbsp. cornstarch
1 c. sugar

For crust, cream together butter, sugar and vanilla; add flour, salt and nuts. (I prefer walnuts.) Chill in bowl 30 to 40 minutes. Press into deep 9 inch pie plate or 8 inch tart pan. Bake at 400 degrees for 10 to 12 minutes or until golden brown. Cool. For filling, simmer 1 cup berries with 2/3 cup of water for 3 minutes or until berries are soft. Strain out seeds and pulp. Blend remaining water, cornstarch and sugar; stir into berry mixture and continue cooking until thickened. Cool. Place remaining berries in baked crust; pour cooled glaze over all. Chill 2 hours or until set. Garnish with whipped cream, if desired. Yield 8 servings.