Pineapple Cream Pie #2
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| 5 | tablespoons |
water
ice cold |
|
| 4 | tablespoons |
butter
|
|
| 1 ½ | cans |
powdered sugar
sifted |
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 75 | ml |
water
ice cold |
|
| 6E+1 | ml |
butter
|
|
| 1.5 | cans |
powdered sugar
sifted |
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
pineapple, canned, crushed
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.
