Two Tone Sour Cream Raisin Pie 2012 Professional Raisin CRUST 3/4 cup butter-flavored Crisco 2 cups all-purpose flour 1 tsp sugar 5 Tbsp cold water Cut Crisco, flour, and sugar together. Add cold water and toss until dough forms a ball. Refrigerate overnight. When ready, roll out crust and place in pie plate. FILLING 1 1/2 cups white raisins 1 1/2 cups dark raisins 1 cup water 1 cup sour cream 3 egg whites 1 tsp cinnamon 1/4 tsp salt 1 tsp lemon juice 2 Tbsp flour Boil raisins in water until plump and water is reduced. Let cool. Add remaining ingredients. Mix and pour into an unbaked pie shell. Bake at 350 degrees for approximately 40 minutes. Garnish as desired.