In a bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-inch pie plate. Bake at
400 degrees for 12-15 minutes or until lightly browned. Cool on a wire rack. Meanwhile, combine sugar and cornstarch in a saucepan. Gradually add the water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in a gelatin until dissolved. Cool to room temperature. Arrange the berries in the crust. Carefully pour the gelatin mixture over berries. Refrigerate for 2 hours or until set. Serve with whipped cream if desired.
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