CRUST:

1 1/2 c. flour
1/2 c. powdered sugar
3/4 c. softened butter

Combine and press in 9"x12" pan. Bake 15 minutes at 350 degrees. 1/2 c. chopped pecans

Drain berries and save juice. Spoon berries over cooled crust. Sprinkle on chopped pecans. Beat: 1 c. sugar 1/4 c. flour 1/2 tsp. baking powder 1 tsp. vanilla

Beat and pour over berries. Bake 30 minutes at 350 degrees. Mix raspberry juice (reserved) and water to make 1 cup with 3 tablespoons cornstarch, 1/2 cup sugar and 1 tablespoon lemon juice. Cook above until thick. Serve as syrup over torte.