Raisin Pie

1 double unbaked pie crust - prepared in advance. (Recipe below)
2 cups raisins
2 cups water
1/2 cup packed brown sugar
2 TBS cornstarch
1/2 tsp cinnamon
1/4 tsp salt
1 TBS vinegar
1 TBS butter or margarine

Preheat oven to 425.
Combine raisins and water and boil for 5 minutes.
Meanwhile, blend together sugar, cornstarch, cinnamon, and salt.
After raisins have boiled 5 minutes, add cornstarch mixture and continue cooking and stirring until mixture is clear and thickened.
Remove from heat and add butter and vinegar.
Cool slightly and pour into prepared pastry-lined pie pan.
Cover with top pastry or lattice strips.
Bake at 425 about 30 minutes or until crust is golden brown.

Pie Dough (pate brise)

2 1/2 cups flour

1 tsp salt

1 tsp sugar

2 sticks COLD butter, cut into chunks

1/4 - 1/2 cup ice cold water

Place flour, salt, and sugar in food processor. Drop in cubed butter.

Pulse until butter is chopped into small, pea-sized pieces.

With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Divide in half, roll out on floured surface.