4 c. flour
1 c. sour cream
1 lb. butter
1 1/2 tsp. vanilla
2 (20 oz.) cans crushed pineapple (3 cups drained)
1 c. sugar
3 1/2 tbsp. cornstarch

Cut butter into flour with pastry blender. Add sour cream and vanilla. Mix well and refrigerate for 4 hours or overnight. Cook pineapple, sugar and cornstarch over medium heat until thick and clear. Roll out 1/2 of dough and place in bottom of ungreased jelly roll pan (10 x 15 inches). Add cooled filling and spread over dough. Cover with remaining dough. Bake at 350 degrees for 55 minutes or until golden. Prick the top dough with fork so dough doesn't puff up. Cut into squares and sprinkle confectioners sugar on top. Refrigerate if not used within short time.

I don't use all the dough because I don't like thick squares. Use leftover dough as a pie pastry, for fruit and bake until done.