1/2 c. shortening (Crisco)
1/2 c. sugar
1 egg
1/4 c. milk
1/2 tsp. baking soda
1/2 tsp. baking powder
1 3/4 c. flour
1 tsp. vanilla

FILLING:

1 sm. can crushed pineapple
1/2 c. sugar
1 tbsp. cornstarch & 2 tbsp. water

Cream shortening and sugar, add egg and dry ingredients alternately with milk and vanilla. Dough will be soft. Refrigerate at least 3 hours or overnight. Pat dough into a 13 x 9 inch pan, ungreased, using about 2/3 of the dough. Spread pineapple filling over the dough and using small parts of the dough, pat between hands covered with flour until as thin as possible without breaking. Lay flattened dough over filling until all dough is used. Bake at 350 degrees until top crust is lightly browned. Cut in squares.