Pineapple cream pie #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sifted flour |
| ½ | teaspoon | Salt |
| ½ | cup | Salad oil |
| 5 | tablespoons | Ice water |
| 4 | tablespoons | Butter |
| 1½ | can | Sifted confectioners' sugar |
| 2 | eaches | Eggs |
| 1 | cup | Crushed pineapple, drained |
Directions
Set oven to 450 degrees Sift the flour and salt into a bowl. Beat the oil and water until thick and creamy; add to the flour. Mix with a fork until a ball of dough is formed. Roll out on a lightly floured surface to fit a 9 inch pie plate. Prick the bottom. Bake 12 minutes or until golden brown. Cool. Cream the butter, gradually adding the confectioners' sugar. Beat in the eggs until light and fluffy. Fold in the pineapple. Turn into a pie shell and chill until set.
Decorated with whipped cream, if desired.
From: Great recipes from Great Restaurants Ida & John's Restaurant Pittsfield, Mass.
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