PASTRY: (Enough for 2 pastry crusts)
5 c. flour
1 1/2 tbsp. salt
2 1/2 c. Crisco
1 c. milk (heat)

FILLING:

3 tbsp. Minute Tapioca
1 (16 oz.) can crushed pineapple, well drained

FROSTING:

4 tbsp. butter
4 tbsp. Crisco
1 box confectioners sugar
1 tsp. vanilla
Milk (to make spreadable) but not runny
Walnuts, crushed

Mix pastry and roll out on floured surface using cookie sheet layer one crust. Top with filling. Place second crust on top. Bake at 350 degrees for 30 minutes or until light brown. When completely cooled, spread on frosting. Top with crushed walnuts. Cut into squares.