Mom Wisherd's Pineapple Pie

Pastry dough for 2-crust pie
1 ½ cups sifted flour
½ cups Crisco shortening
½ teaspoon salt
¼ cup water

Directions:
In a bowl, sift together the flour and salt. With a pastry blender, cut shortening into the flour mixture until small clumps appear and the flour looks coarse. Make a well in the middle of mixture and in the water. With a fork, press the flour mixture into the water. Large clumps of the pastry should stick together. Form with hands lightly into a ball.

Cut dough in half with a knife and use one portion for the bottom crust and one for the top crust. Roll out with a rolling pin from center outward.

Pineapple Filling
1 20 oz. can (about 2 cups) crushed sweetened pineapple, drained. (save the juice)
3 tablespoons flour
½ cup brown sugar
½ cup granulated sugar

Directions:
In a bowl, mix together ingredients until blended. If mixture appears dry, add some juice, but don’t make mixture runny.

Pour mixture into pan lined with the bottom piecrust. Place the top crust lightly over top of mixture and seal edges. Finish top crust with a light coat of milk using fingertips or brush. Sprinkle with granulated sugar. Bake at 350 degrees for about 35 minutes or until top crust is lightly browned. I