Ready.
Set.
Make.

Preheat oven to 425°F (220°C).

Pastry: blend, in a large bowl, flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over flour. Using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough at least 30 minutes.

Roll, on floured surface using floured rolling pin, dough into a circle measuring 11” (27.5 cm). Loosely roll dough around rolling pin, and then unroll easing dough onto 9” (23 cm) pie plate. Crimp edges.

Filling: Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla and salt in medium mixing bowl. Pour into shell.

Bake on lower rack of preheated oven for 15 minutes. Reduce temperature to 350°F (180°C) and bake 20 to 25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.