Sour Cream Raisin Pie

**crust**
2 c flour
1 t salt
1/2 c shortening
1/4 c butter
ice water
**filling**
1 c granulated sugar
1/4 t salt
1 1/2 t cinnamon, Ground
1/4 t nutmeg, Ground
1/4 t cloves, Ground
2 T cornstarch
3 ea egg yolks
1 1/2 c commercial sour cream
1 1/2 c dark seedless raisins
milk
sugar

Crust: Chill ingredients. Sift flour and salt. Blend shortening and butter into the flour.
Add enough ice water to hold dough together. Chill.

Filling: In a medium saucepan, mix sugar, salt, spices, and cornstarch. Beat in the egg yolks and then the sour cream and raisins. Cook over low heat about 10 minutes, stirring constantly, until well thickened (mixture will be thin on heating and then thicken again). Remove from heat and cool 15 to 20 minutes. Heat oven to 400. Line a 9" pie pan with 1/2 of the crust: spread filing evenly in it. Top with second crust, seal, and trim edges. May decorate with trimmings. Bake 30 to 40 minutes. Brush with milk and sprinkle with sugar halfway through. Serve warm or cold.

Wisconsin State Fair