4 c. flour, sifted
1 lb. butter
1 c. sour cream
1 tsp. vanilla
3 c. crushed pineapple, drained
1 c. sugar
3 tbsp. cornstarch
Confectioners' sugar

Cut butter into flour as for pie crust. Stir vanilla into sour cream. Stir sour cream mixture into flour mixture until it forms a ball. Chill 2 hours.

Meanwhile make filling. Combine sugar and cornstarch. Add pineapple. Cook and stir over medium heat until mixture is thick. Set aside to cool.

Roll out 1/2 of dough to 1/4 inch thickness. Place on ungreased cookie sheet. Spread filling over it. Roll out the remaining dough and place on top of filling. Bake at 325 degrees for 55 minutes or until golden brown. Sprinkle with powdered sugar. If not served the same day as baked, refrigerate. Makes 48-60, 2 inch squares.