1 c. Pillsbury's Best Flour (sifted reg. or instant blending)
1/2 tsp. salt
1/3 c. shortening
3-4 tbsp. cold water

Oven 450 degrees.

Combine flour and salt in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to one side, until dough is just moist enough to hold together.

Form into a ball. Flatten to 1/2 inch thickness; smooth edge. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9 inch pie pan. Fit loosely into pan; gently pat out air pockets. Fold edge to form a standing rim; flute. Prick generously with fork. Bake at 450 degrees for 10-12 minutes until golden brown. Cool.

(For use with Pillsbury's Best Self-Rising Flour, omit salt and bake 8-10 minutes.)

PINEAPPLE FILLING:

1 lb. 4 1/2 oz. can crushed pineapple
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. dairy sour cream
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. Pour into baked pie shell. Top with meringue. Bake at 350 degrees 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 thick and clear. Cool. Beat 3 egg whites 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. Add cornstarch mixture. Continue beating until meringue stands in stiff peaks.