Raspberry linzer pie recipe in the pie category

: 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. 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.