PASTRY:

1 c. unbleached white flour
1/8 c. vegetable oil
3-4 tbsp. water

Combine flour and oil in a small mixing bowl. Gradually add water, using just enough to form a soft dough. Shape into a ball, flatten, and roll out on floured surface to 1/8" thickness. Line a 9" pie pan with pastry.

FILLING:

1 (20 oz.) can crushed pineapple, unsweetened
1 1/2 c. milk
3 eggs
1 tsp. vanilla extract

TOPPING:

1 pt. heavy cream
1 tsp. vanilla extract
1/2 c. crushed pineapple, well drained

Pour the canned pineapple and juice into a bowl. Measure out 1/2 cup pineapple pieces to reserve for topping. Pour the remainder into a food processor or blender and whip until creamy and smooth. Add milk, eggs and vanilla to mixture and blend well. Pour into pastry lined pie pan and bake in preheated oven at 350 degrees.