Orta De Pasa

Preheat the oven to 350°F (175°C). Grease a tart or pie pan and set aside.

In a mixing bowl, combine the flour, baking soda, and butter, cutting the butter into the flour until the mixture resembles coarse crumbs. Gradually add the milk and mix until a soft, pliable dough forms.

Divide the dough into two portions. Press or roll one portion into the bottom of the prepared pan to form an even pastry shell.

In a small saucepan over medium heat, combine the raisins, water, brown sugar, and white sugar. Stir and cook until the sugars are fully dissolved and the mixture begins to simmer.

Dissolve the cornstarch in a small amount of cold water and stir it into the raisin mixture along with the vanilla extract. Continue to cook, stirring constantly, until the filling thickens noticeably, then remove from heat.

Pour the thickened raisin filling evenly over the pastry base in the pan.

Roll out the remaining dough portion and lay it over the filling as a top crust, pressing the edges together to seal. Score or pierce the top crust with a fork to allow steam to escape.

Bake in the preheated oven until the pastry is golden brown, approximately 25 to 30 minutes. Allow to cool before slicing and serving.