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Instructions |
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Cut butter or margarine into flour with pastry blender. Add sour cream and vanilla. Mix well and refrigerate for 2 hours or overnight. Take out ahead of time to roll out.
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Meanwhile cook pineapple, sugar and cornstarch over medium heat. Stir mixture constantly until thick and clear. Preheat over to 325.
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Roll out one half of dough and place in bottom of un-greased jelly roll pan. Add cooled filling, spread over dough.
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Cover with remaining rolled dough and bake for 55 minutes or until golden brown. Sprinkle with powdered sugar when cool. Cut into squares.
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Originally Submitted
12/17/2010
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