Homemade Pineapple Cream Pie

For Recipe Exchange this month we are making desserts to share. On a trip to a family wedding this weekend, my sister-in-law's Mother shared with me the recipe for her Mother's homemade Pineapple Cream pie, which we really like. She said her Mother even made the vanilla pudding from scratch. I had to find a recipe on the internet for that. I found this one:

If I remember it correctly the Pineapple Pie recipe is:
cooked vanilla pudding
make it with part milk and part pineapple juice
drained crushed pineapple juice

Categories: Desserts Title: My Mother-in-law's Pie Crust Mix

Description:
Bulk recipe for pie makers like Mom Adams. Good to have on hand for the holidays or family gatherings. Remember, an Adams only cuts a pie once!

Ingredients:
5 lb. bag Gold Medal white flour
3 lb Crisco -- only use 2/3 of the can (don't substitute) 
3 T sugar
3 T salt

Boysenberry Filling:
4 c berries Albertson's carries frozen Marion Blackberries
4 T tapioca
1 T lemon juice
1 c sugar

Can use apricots instead for Apricot pie filling.


Directions:
Mix well. Store in a plastic container or Crisco can. Keeps well in a cool place or refrigerator. Use 1 c of mixture plus 2 T water for each crust. Mix with a fork.

Boysenberry Filling: Mix and put in unbaked shell & put on top crust. Bake at 400 degrees for 10 minutes; then reduce to 350 degrees for 20 or so minutes until golden brown.