Crust:

1 c. self-rising flour
1/4 c. shortening
1/4 c. milk
1 tbsp. butter
1 to 2 tsp. sugar

Combine flour, shortening and milk in bowl of food processor, fitted with the steel blade. Process until mixture forms a ball. Place on lightly floured surface and roll to a thickness of about 1/8 inch. Place crust on top of filling, rolling any leftover edges to make a rim around the inside of the pan. Brush with melted butter and sprinkle with sugar. Cut several small slits in the pastry to allow steam to escape.

Bake for about 40 to 45 minutes until crust is golden brown.

Filling:

2 tbsp. flour
1/8 tsp. ground ginger
2 tbsp. butter

Preheat oven to 400°F. Pour the undrained pineapple chunks into a 8 or 9 inch square pan which is at least 1 1/2 inches deep. Combine sugar, flour, and ground ginger. Stir to mix well. Sprinkle over pineapple and dot with the butter.