Maw-Maw’S Pineapple Pie - flour

Method

• Making the double crust:
• 1. Measure ingredients.
• 2. Add salt to flour.
• 3. Cut shortening in flour and salt until fine, or the size of peas.
• 4. Add water, pouring in several different spots.
• 5. Toss the dry and wet ingredients together, and cut with a pastry blender until all dry spots disappear.
• 6. Turn onto the waxed paper.
• 7. With a corner of the paper, scrape dough from blender.
• 8. Pressing on the outside of the paper, press dough into a firm ball.
• 9. To roll, place onto waxed paper.
• 10. Roll dough from center out, pressing lightly. By rolling this way, each time in a different direction, you will soon be able to keep the shape under control.
• Cooking the filling:
• 1. Heat stove to medium.
• 2. Pour the can of crushed pineapple into a small saucepan.
• 3. Add sugar.
• 4. Stir mixture until sugar is dissolved.
• 5. Add corn starch.
• 6. Stir mixture, making sure that there are no hardened lumps of corn starch resulting from the heat.
• 7. Continue mixing steadily.
• 8. Bring to a boil.
• 9. Turn off the burner once the blend is thick.
• 10. Allow to cool for 5 minutes.
• Assembling and baking the pie:
• 1. Preheat the oven to 400 degrees.
• 2. For a woven top crust, slice dough into 1/2" strips while dough is still on waxed paper.
• 3. Place pie pan on the other dough, invert and remove the paper, leaving the crust in the pie pan.
• 4. Slowly pour filling from the saucepan into the bottom crust.
• 5. Beginning with the centermost sliced strip of dough, place across pie and work each way outward, using every other strip.
• 6. Rotate the pie a quarter turn and use the remaining strips of dough to repeat the above process, weaving the dough strips together.
• 7. Flute edges, pricking closely.
• 8. Sprinkle sugar across the top.
• 9. Bake for 30 minutes.
• 10. Allow pie to cool for approximately 30 minutes before serving.