Source: Washington Red Raspberry Commission

Crust
1/2 cup butter or margarine, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup hazelnuts or pecans, finely chopped

Cream together all crust ingredients. Refrigerate for 30 to 40 minutes. Pat the mixture into a 9-inch pie pan. Bake at 400 degrees F for 10 to 12 minutes until golden brown.

Filling
2 (10 ounce) packages frozen raspberries or
    4 cups fresh raspberries
1/3 cup water
4 tablespoons cornstarch
1/3 cup granulated sugar
1/2 cup hazelnuts or pecans, finely chopped
Whipped cream

Add water, cornstarch and sugar to the raspberries. Simmer over low heat until thick, stirring constantly. Fold cooked berry mixture into a cooled crust.

Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top. Chill for 2 hours or until firm. Garnish with whipped cream.

Makes 6 to 8 servings.