Best Butter Tart Pie

Recipe Mari Loewen, Photography Ross Cornish

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Filling

2 cups brown sugar

2/3 cup butter, melted

2 eggs, beaten

4 tablespoons milk

1 teaspoon vanilla

1 cup golden raisins

Pastry

1 cup all­purpose flour

1/2 teaspoon salt

1/3 cup vegetable shortening, chilled

1 tablespoon butter, chilled

2 tablespoons water

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Preheat oven to 375°F.

For filling, in bowl of electric mixer, place brown sugar and butter and mix well; add egg and mix well; add milk and vanilla and mix well; stir in raisins.

For pastry, in medium bowl, sift together flour and salt. Cut shortening into flour with pastry cutter or fingertips until coarse and pea­sized. Add water and gather the dough into tidy ball and stop handling it. Wrap in plastic and chill for 30 minutes. On lightly floured surface, roll out to 3/4­ inch thickness and fit into 9­inch round tart pan. Pour filling onto pastry shell and bake for 30 minutes. Serves 8.