4 cups flour
1# softened butter or margarine
8 ounces sour cream
2 cans crushed pineapple
1 cups sugar
6 Tablespoons corn starch
Mix the flour, butter and sour cream in large bowl until well blended.
Divide mixture in half, wrap in plastic wrap and refrigerate for several hours or overnight.
Combine the pineapple, sugar and cornstarch in saucepan and heat on medium heat, stirring constantly until mixture thickens (this can be prepared ahead of time and kept in the refrigerator).
Roll out half of the dough on floured surface and lay in bottom of baking sheet (12"x16").
Fill just the bottom of the baking sheet, not the sides.
Spread the filling over the top of the dough.
Roll out the other half of the dough on floured surface and lay on top of the pineapple filling.
Bake in preheated 325 degree F oven for 50-60 minutes.
Once cooled, cut into squares and sprinkle with powdered sugar.