Pineapple Cream Pie #2

1 c sifted flour

1/2 ts salt

1/2 c salad oil

5 tb ice water

4 tb butter

1 1/2 cn sifted confectioners` sugar

2 ea eggs

1 c crushed pineapple, drained

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. -----