Prepare the Pie Crust:

• In a large mixing bowl, combine flour, sugar, and salt.
• Add cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together.
• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Pineapple Filling:

• In a saucepan, combine pineapple chunks, sugar, cornstarch, cinnamon, and lemon juice.
• Cook over medium heat, stirring continuously, until the mixture thickens and resembles a jam-like consistency.
• Remove from heat and let it cool.

Assemble the Pie:

• Roll out one disc of chilled dough on a floured surface to fit a 9-inch pie pan.
• Gently transfer it into the pan, pressing lightly to fit.
• Pour the cooled pineapple filling into the crust, spreading it evenly.
• Roll out the second disc of dough and place it over the filling. Cut slits for steam to escape or create a lattice top.

Bake the Pie:

• Preheat the oven to 375°F (190°C).
• Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve:

• Allow the pie to cool on a wire rack for at least 2 hours before slicing.
• Serve with whipped cream or vanilla ice cream for extra indulgence.