Instructions: * Flour should have only 8 or 9 grams of protein per cup or pastry will be too tough. Combine all ingredients in a food processor fitted with the steel blade. Process to blend all ingredients and form a smooth dough. Turn out dough onto a work surface and gather together.

Gently form into a smooth ball. Wrap tightly in plastic wrap and refrigerate 1 hour before rolling.

Makes enough pastry for 1 9-inch
single-crust pie. Preheat oven to 450 degrees. Roll out pastry and fit into a 9-inch pie pan. Refrigerate while filling is prepared. Filling: In bowl of an electric mixer, beat eggs and sugar at medium speed until thickened and light lemon-yellow in color (about 4 minutes). Add milk, butter, cinnamon, cloves, raisins, pecans, and vanilla; beat just to blend. Pour mixture into pastry-lined pie pan; bake in preheated oven 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until filling is set and a knife inserted in center of pie comes out clean (about 30 minutes longer). Refrigerate until well chilled before slicing. No one seems to know the origin of this yummy raisin and pecan studded custard pie. Its just one of those Southern desserts that has always been around-and wherever it came from, it is certainly here to stay!

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