From the kitchen of Connie Putano
Filling:
In a pot combine:
1 large can crushed pineapple
4 Tbsp corn starch
1 1/2 c sugar
Mix together.
Cook until thick.
Set aside to cool.
Pastry:
Cream together:
1 c shortening
1/2 c sugar
2 eggs
Add to cream mixture:
4 c flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Alternately with:
1/2 c sour milk
1 tsp vanilla
Roll out half of dough in a 16×11 pan.
Spread filling.
Roll second half of dough between two sheets of plastic wrap.
Place on top of filling.
Poke crust with a fork to allow steam to escape while baking.
Bake @ 400 for 20 minutes
Cool.
Cut into diamonds.
Optional: sprinkle with confectioner sugar