Sour Cream-Raisin Pie - crust

Method

• In a large mixing bowl, whisk together flour and salt.
• Using a pastry cutter or the back of a fork, cut the shortening into the flour until it looks like grains of rice.
• While stirring the flour mixture, slowly pour in the ice water 1 tablespoon at a time until the dough just starts to come together. You may not use all of the water. Using your hands, form 2 equal-sized balls of dough, wrap in plastic wrap, and place in the fridge to cool for about 30 minutes.
• Preheat oven to 425° F. Roll out one ball to fit a 9-inch pie pan, transfer it to the pan, and make impressions along the edges with a fork. Bake for 10 minutes then lower the heat to 375° F and bake for another 10 minutes, or until the crust is lightly golden-brown. Remove from oven and let cool while you prepare the filling.
• In a large saucepan, mix together the cornstarch and 2/3 cup of milk. Turn on the heat to medium-high and add the remaining milk, sugar, salt, and raisins. Stir consistently until the mixture begins to thicken.
• Scoop 1/2 cup of the mixture out of the saucepan and use it to temper the eggs: While whisking the eggs, slowly pour the mixture in. Add the egg mixture into the pan and cook until it reaches a thick, custard-like consistency, whisking constantly. The end result should be a bit thicker than you might be accustomed to as the addition of the sour cream in the next step will thin the filling.
• Remove from heat and whisk in both vanilla and sour cream. Let stand for 30 minutes to allow it to cool then add it to the pre-baked pie crust. Place in the refrigerator until cooled through, up to 4 hours or preferably overnight, and serve!