1 lb. 4 oz. can crushed pineapple
1/3 c. sugar
2 eggs
3 tbsp. cornstarch
1 tbsp. butter
1 tsp. vanilla
1 tsp. lemon juice

CRUST
2 c. sifted flour
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. shortening
1 egg
1/4 c. milk
1 tsp. vanilla
2 tbsp. flour

Combine pineapple, sugar, eggs, cornstarch and butter in a saucepan. Cook, stirring constantly until mixture thickens. Add vanilla and lemon juice. Set aside to cool.

Sift together 2 cups flour, sugar, baking powder and salt. Cut in shortening. Blend in egg, milk and vanilla to make a soft dough. Spread half of the dough on the bottom of 9 x 13 x 2 inch pan. Pour filling over dough. Add 2 tablespoons flour to remainder of dough. Roll out and divide into 20 squares. Place on top of filling. Bake in moderate oven (350 degrees) for 30-35 minutes.