Pineapple Pastry

2 cups crushed pineapple with juice
2 tablespoons cornstarch
1/2 cup granulated sugar
1 egg, well beaten
5 cups sifted all-purpose flour*
2 cups butter
1 teaspoon salt
1 cup milk
*Flour, butter, salt and milk may be substituted with Phyllo pastry
Oven:  350°

To prepare filling, combine first four ingredients until well blended and allow to stand while preparing pastry.

Sift together flour and salt and cut in half the butter until mixture resembles cornmeal; cut in remaining butter until mixture resembles small peas.  Stir in milk to make piecrust type dough.  Divide into two balls.  Flatten a ball of dough on floured surface and roll out and line a pie plate with pastry.  Pour in filling and cover with remaining pastry.  Bake for 60 minutes.  While still warm from oven, ice with confectioner's icing.

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