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Double-Crust Creamy Raisin Pie

Old-fashioned pudding pie never goes out of fashion. I got the recipe from a boyfriend's mother when I was 16 years old. One pie never lasts long around my house.
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    6-8 servings


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup butter-flavored shortening
  • 1/4 cup cold water
  • 1-1/2 cups water
  • 1 cup raisins
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract


  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in pie plate and trim even with edge of plate.
  • In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine the sugar, cornstarch and salt; stir in cream until smooth. Add to raisin mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into pastry shell.
  • Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 350° for 35-40 minutes or until crust is golden brown. Cool completely on a wire rack. Store in the refrigerator.

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