Cover raisins with 1 cup of boiling water, let stand 5 minutes.

Drain.

Separate egg yolks from whites, set whites aside for meringue. PASTRY: In a large mixing bowl, combine flour and salt. In measuring cup, measure oil and add milk.

Do not stir.

Pour oil and milk all at once into flour mixture. Stir with a fork until well-combined and mixture comes together in a mass.

Shape mixture into a ball and roll between sheets of plastic wrap.

Peel plastic wrap off of top of pastry, and invert pastry into 9" pie pan.

Crimp edge and flute. Bake pastry in 425 degree F.

oven 12-15 minutes or until lightly browned.

Cool on wire rack.

FILLING: In a saucepan, combine sugar, flour and salt. Gradually stir in milk.

Cook and stir until mixture is thick and bubbly.

Reduce heat. Cook and stir 2 minutes more. Remove from heat. Beat egg yolks slightly.

Gradually stir about 1 cup of the hot mixture into yolks.

Return mixture to saucepan.

Return to a gentle boil; cook and stir 2 minutes more. Remove from heat; add sour cream, butter, vanilla extract and drained raisins.

Stir just until mixed; do not overmix.

Pour hot filling into pie crust. MERINGUE: Combine egg whites, sugar, salt and cream of tartar.

Stir until sugar is dissolved.

Beat at high speed until mixture holds soft peaks.

Add vanilla extract. Beat until mixture holds stiff peaks.

Spread meringue over hot filling, sealing to edge. Bake in 425 degree F. oven for 4 minutes.

Cool, cover, and chill to store. -----