For the Crust:
2 Cups All Purpose Flour
3/4 Cup Butter or Shortening
3/4 Cup Sugar
1/4 tsp. Salt
1 tsp. Baking Powder
1/2 Tsp. Vanilla
Beat the Eggs with the Sugar. Add Vanilla. Then, add all other ingredients. Mix as you would pie dough. Separate into two balls of dough. Chill the dough in the refrigerator for at least one half hour.
One 20 oz. can of Crushed Pineapple ( I use a fresh Pineapple, dicing, and then food processing to a fine 'crushed' consistency)
1 tsp. Butter
1-2 tblsp. Sugar (to taste)
3 tblsp. Corn Starch
Mix ingredients in a medium saucepan. Cook slowly over medium to low heat until the filling thickens. Remove from the heat and let cool.
Measure wax paper to approx. the size of your pan. ( use a 13x9x2 cookie sheet) Roll each ball of Dough separately on wax paper. ( As I roll out this dough, I flour the wax paper, my rolling pin, and the dough generously. You can also gently knead in extra flour into the ball of dough to make less sticky for rolling, if needed. ) Place one sheet of rolled dough onto a lightly greased 13x9x2 cookie sheet. Fold the edges neatly as you would with Pie crust.
Spread the cooled Pineapple filling over the Dough as shown:
Then, Roll out the second ball of chilled Dough onto wax paper. Place the sheet of dough over the pineapple filling and fold edges inward to neaten as shown: Press edges lightly to seal.
You can brush the top with milk before baking, if desired. ( This will give your Dough top a golden gloss, once baked. ) Or you can forego the milk and let the crust bake to a golden brown. Bake at 350' 20 to 25 min. ( Time will vary, depending on the power of your oven. )