Crust:

1 3/4 c. flour
1 tsp. salt
3/4 c. shortening
1/4 c. water

Mix flour and salt. Cut in shortening. Add water until flour is moistened. Gather into 2 balls. Roll one and put on cookie sheet.

Filling:

2 cans pineapple
2 1/2 tbsp. cornstarch
2 pkg. Equal

Strain pineapple (save pineapple), saving juice. Add cornstarch to juice and boil until thickened, adding Equal. Cool. Add drained crushed and chunk pineapple. Pour onto crust. Roll remaining dough. Cut into strips. Lattice on top of pineapple filling. Sprinkle with sugar.

Bake at 425°F for 15 minutes, then at 375°F for 45 to 50 minutes until brown.