Ingredients
- Pastry
- 1 1/3 cups (325 mL) Robin Hood® All Purpose Flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) Crisco® All-Vegetable Shortening, chilled and cubed
- 2 - 4 tbsp (30 - 60 mL) ice cold water
- Filling
- 1 cup (250 mL) raisins
- 1 1/4 cups (300 mL) Crown®/BeeHive® Corn Syrup
- 1/2 cup (125 mL) light brown sugar, packed
- 3 eggs, lightly beaten
- 1/4 cup (50 mL) butter, melted
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) vanilla extract
- 1/4 tsp (1 mL) salt
Preparation
Step 1
1. Preheat oven to 425°F (220°C).
2. Pastry: In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over flour. Using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough at least 30 minutes.
3. On floured surface using floured rolling pin, roll dough into a circle measuring 11” (27.5 cm). Loosely roll dough around rolling pin, and then unroll easing dough onto 9” (23 cm) pie plate. Crimp edges.
4. Filling: Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla and salt. Pour into shell. Bake on lower rack of preheated oven 15 minutes. Reduce temperature to 350°F (180°C) and bake 20 - 25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.