Maw-Maw’s Pineapple Pie

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 ½” 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.