Instructions: Flaky Pastry: Sift together flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal and shortening is coated with flour. Add water a few tablespoons at a time while stirring with fork until dough forms ball.

Turn out onto lightly floured surface. Divide dough in half and roll out 1 piece 1/8-inch thick, and use to line 9-inch pie plate. Wrap remaining piece of dough in wax paper or plastic wrap. Chill both 30 minutes.

Filling: Sift together flour and sugar. Add egg and beat with electric mixer on medium speed 2 minutes. Stir in pineapple and rhubarb. Pour filling into pastry-lined pie plate.

Roll out remaining dough 1/8-inch thick and cover filling. Seal edges of pastry together. Cut four slits in top of pastry to allow steam to escape.

Bake at 425 degrees until crust is golden brown, 35 to 40 minutes. Serve warm.

This recipe yields 8 to 10 servings.

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