Method Line pie plate with short pastry rolled thinly. Roll out remaining pastry to fit top. Blend cornflour in water. Place crushed pineapple in saucepan; bring to boil, then thicken with cornflour mixture. Spoon into pastry lined plate, cover with top crust and bake in hot oven (230°C) for about 25 minutes. Serve with cream or custard sauce.