Pineapple Pie
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Salt
  • 2 Tablespoons Granulated White Sugar
  • 12 Tablespoons Unsalted Butter, diced, and frozen.
  • ¼ Cup Vegetable Shortening
  • ½ Cup Ice Cold Water
  • 1 - 20 ounce Can Crushed Pineapple with juice
  • ½ Cup White Granulated Sugar
  • 3 Tablespoons Corn Starch
  • pinch of salt
  • Milk
  • Sugar
  1. In the bowl of a food processor, pulse together flour, sugar, and salt.
  2. Add diced, frozen butter and vegetable shortening and pulse several times until mixture resemble course meal.
  3. With the food processor running, slowly add water in a small steady stream until the dough starts to form a ball.
  4. Empty contents of bowl out onto a lightly floured surface and divide dough into two even balls. Form dough into rounded flattened disks and wrap in plastic wrap. Place them in the fridge for at least 30 minutes.
  5. While the dough is chilling, prepare the filling. In a medium saucepan, combine the crushed pineapple, sugar, corn starch, and salt. Place over medium heat.
  6. Bring mixture to a slow boil and cook, stirring often, until mixture has thickened and is no longer cloudy, but clear (about 3 to 5 minutes). Remember to keep stirring so the mixture doesn't scorch.
  7. Once thickened, remove from heat and let cool.
  8. Preheat oven to 375F.
  9. When the dough has chilled, remove one disk from the fridge and on a floured surface, quickly roll it out into a circle, 12 inches in diameter. Fit dough into a 9 inch pie plate ( do not stretch dough) and let edges hang over.
  10. Pour filling into pie shell.
  11. Remove second dough disk from fridge and on a floured surface, roll it out into a circle, about 10 inches in diameter. With a pizza cutter or sharp knife, cut dough into 9 equal strips.
  12. Lay 4 strips across the pie, parallel to each other, and evenly spaced.
  13. Fold back every other strip, about half way. Take a strip of dough and lay it right up agains the folded back strips and perpendicular to the strips laying flat. Unfold the strips, so that they lay flat over the new strip.
  14. Repeat this pattern until the lattice is finished. Trim off extra and crimp edges.
  15. Brush top with milk and sprinkle with sugar.
  16. Place in preheated oven and bake for 40 - 45 minutes until top is golden brown. Remove from oven and let cool.
  17. Serve with vanilla ice cream!
Recipe by Fork Vs Spoon at