Put seedless raisins through food chopper and work into the mass sufficient wheat meal, finely ground (or carob meal, if convenient), to permit it to be rolled out thinly and moulded in pie plate, trimming of edge with a knife.  The paper plates may be used to advantage for this purpose.  Dry well in the sun.  Pie crust for 8- or 9-inch pie plate should weigh 8 or 9 ounces. Pie filling should weigh one pound.