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Chocolate Raisin Walnut Pie

CRUST
1-1/2 cups Crisco shortening
1 tsp white vinegar
2 T milk
1/2 cup hot water
4 cups all purpose flour
2 tsp salt
1 T cornstarch

Combine shortening, vinegar and milk. Pour in hot water. Mix well. In separate bowl, mix together flour, salt and cornstarch. Combine flour mixture with shortening mixture until dough forms. Separate into four equal balls. Wrap in film wrap and refrigerate 1 portion and freeze remainder for future use. Refrigerate for at least one hour before rolling out.

FILLING
3 eggs
2/3 cup granulated white sugar
1/4 tsp cinnamon
1 tsp vanilla extract
1/3 cup melted butter
1 cup dark corn syrup
3/4 cup milk chocolate chips
1 cup dark raisins
3/4 cup chopped walnuts

Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well blended. Add chocolate chips and walnuts, mix well. Set aside.
Preheat oven to 400 degrees. Roll out one portion of pie dough. Place in 10 pie pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over raisins. Bake for 10 minutes at 400 degrees. Lower temperature to 350 degrees for 30 minutes or until center of pie is just set.