Blend lard, flour, salt and milk with pastry blender. Form into 2 balls. Filling: Combine ingredients and stir. Line a large cookie sheet with rolled pastry, pour filling into the pastry and put on top crust, and slit to reduce steam. This will be slushy, but will thicken as it bakes. Bake at 375ºF. for 30 to 45 minutes until golden.     

Pineapple Pastry

Filling:

One 20 ounce can of crushed pineapple, drained
1/2 cup of sugar
3/4 cup of water
3 tablespoons of cornstarch
1 egg yolk

Combine pineapples, sugar and water in saucepan. Bring to a boil. Dissolve cornstarch in a little cold water and add to pineapple mixture. Add egg yolk. Cook, stirring, until thick; then remove from heat. Cool to room temperature. 

Dough:

3 cups of flour
1/2 cup of margarine
1 tablespoon of sugar
1 package of dry yeast
2/3 cup of milk, scalded and cooled
1 teaspoon of vanilla

Soften yeast in a little warm water. Cut margarine into flour to form a crumb-like mixture. Add remaining ingredients to crumb mixture and mix well to form dough. Roll out 1/2 the dough to size of cookie sheet. Place on greased cookie sheet and spread filling over dough. Roll out other 1/2 of dough to same size. Place over filling over dough. Roll out other 1/2 of dough to same size. Place over filling, and seal edges. Cover with a damp towel and let rise is a warm place for 1/2 hour. Bake at 350ºF. for 30 minutes. When cool, frost with powdered sugar icing and, if desired, sprinkle with chopped nuts. 

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