1 lb. butter, softened
1 1/2 c. sugar
2 tsp. vanilla
1 egg
1 1/2 c. grated pecans
4 1/2 c. flour
2 (8 oz.) jars raspberry preserves

Blend softened butter with sugar, vanilla, egg. Add flour a little at a time, gradually add grated pecans. Pecans can be chopped in food processor. Make dough into 2 balls. Refrigerate for about 15 minutes. Roll dough out on floured board.

Crust should be 1/2 to 1/4 inch thick. If dough is too soft, refrigerate for a while longer. Place dough into a 12 inch round flan pan that has a removable bottom. Put jam on top of crust. Roll out remaining dough for crust. Cut into strips - use 3 or 4 strips doing in north to south, east to west directions to form a lattice.

Bake at 325 degrees for 60 minutes. When slightly cool, lift bottom out of pan. Sprinkle with powdered sugar. This is a wonderful dessert for a large crowd.