3 cups flour
½ t baking soda
1 egg
1 ½ cups sugar
1 cup chilled butter
Combine flour, sugar, soda, cut in butter and egg until coarse crumbs. Reserve 2 cups for topping. Press remaining into ungreased pan. Bake at 350* for 8 minutes. After adding filling sprinkle remaining crumbs over the top and bake for 10-20 min, (until top barely starts to brown). Cook and drizzle with glaze.
Filling:
12 oz pkg frozen raspberries
½ t vanilla
¼ cup water
1 ¼ cup sugar
3 T cornstarch
In a saucepan, combin sugar and cornstarch, add remaining filling ingredients and cook over medium heat until thickened. Spread over crust.
Glaze:
1 ¼ cup powdered sugar
1 -2 T lemon juice
1 T softened butter
Melt in sauce pan just until melted.
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