PINEAPPLE -RHUBARB PIE

Steps:

• Oil pastry Sift 2 cups flour, 3 teaspoons sugar, and 1 and one half teaspoons salt in a medium size bowl. Mix together,in a small bowl, 1 cup oil(I use vegetable) and 4 and one half tablespoons milk. Mix with a fork. Pour oil mixture over flour mixture until all mixture is moistened. Reserve one-third for the top of the pie. Press remaining dough against the bottom and sides of a 9 or 10 inch pie pan. Flute edges. Fill with fruit filling. For top "crust" crumle remaining dough over filling. Bake as directed in fruit recipe. Drain the liquid from the rhubarb and pineapple. Pour liquid in to a 2-cup measure. Fill to 1 cup, if it doesn't add more water. Put liquid into a 2-quart pot add the sugar and cornstarch. Use a whisk to mix together. Put on burner and cook slowly on medium till it thickens. Put chunks of pineapple and rhubarb in the thickened liquid and mix thoroughly. Pour this into the prepared pie pan line with dough. Top with rest of dough by crumbling it evenly over the top. Put a strip of aluminum around the edges to preventing the edges from darkening. Remove the last 15 minutes of baking. Bake for 1 hour at 425 degrees.