In a large bowl, combine the flour, oats, pecans, (sugar) & salt; bend in margarine until resembles coarse crumbs. Press onto the bottom & up the sides of a 9″ pie pan. Bake at 400 F. for 12-15 minutes or until lightly browned. Cool on a wire rack.
Raspberry Filling
In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook & stir for 5 minutes or until thickened & bubbly. Whisk in jell-o until completely dissolved. Remove from heat; cool slightly. Gently fold in raspberries. Spoon into cooled crust. Chill for at least 3 hours or overnight. Serve with a dollop of Cool Whip or Dessert Topping or decorate with a design.