1 c. sifted flour
1/2 tsp. salt
1/3 c. shortening
3-4 tbsp. cold water
9 inch pie pan

Bake at 450 degrees for 10-12 minutes. Cool.

PINEAPPLE FILLING:

1 lb. 4 1/2 oz. can crushed pineapple
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream (dairy)
3 egg yolks
1 tbsp. lemon juice

Drain pineapple; reserve 1/2 cup syrup. Combine sugar, flour, and salt in medium saucepan. Stir in crushed pineapple, reserved syrup, sour cream, egg yolks and lemon juice. Cook over medium heat, stirring constantly, until mixture boils and is thick. Cover, cool to lukewarm. Pour into baked pie shell. Top with meringue. Bake at 350 degrees for 12-15 minutes until golden brown.

NEVER FAIL MERINGUE:

Combine 2 tablespoons sugar and 1 tablespoon cornstarch in small saucepan. Add 1/2 cup water. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool. Beat egg whites (3) with 1/8 teaspoon salt and 1/2 teaspoon vanilla extract until soft mounds form. Add 6 tablespoons sugar gradually, beating well after each addition. Continue beating until meringue stands in stiff peaks.