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Raspberry Linzer Pie




  • 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


  • 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


  1. Crust: Cream together all crust ingredients. Refrigerate for 30 to 40 minutes.
  2. Pat the mixture into a 9-inch pie pan.
  3. Bake at 400 degrees F for 10 to 12 minutes until golden brown.
  4. Filling: Add water, cornstarch and sugar to the raspberries. Simmer over low heat until thick, stirring constantly.
  5. Fold cooked berry mixture into a cooled crust.
  6. Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top.
  7. Chill for 2 hours or until firm.
  8. Garnish with whipped cream.

Makes 6 to 8 servings.

Source: Washington Red Raspberry Commission


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