Step 1: Prepare the Crust
In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Shape into a disc, wrap, and refrigerate for 30 minutes.

Step 2: Preheat and Roll Out
Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and fit into a 9-inch pie dish. Trim edges and prick the base. Line with parchment and fill with pie weights. Blind bake for 10–12 minutes, remove weights, and bake another 5 minutes until lightly golden.

Step 3: Make the Filling
In a bowl, whisk together sour cream, sugar, eggs, vanilla, cinnamon, and nutmeg until smooth. Add flour and whisk until combined. Stir in raisins (soak them beforehand in warm water or rum if desired).

Step 4: Assemble and Bake
Pour filling into the crust and smooth the top. Bake for 30–35 minutes, until the filling is set on the edges and slightly wobbly in the center. Cool on a wire rack for at least one hour.

Step 5: Chill and Serve
Refrigerate for 2–3 hours before serving for best flavor and texture. Serve chilled or at room temperature, topped with powdered sugar, whipped cream, or ice cream.