Combine the bread flour, cake flour, and salt, in a bowl.
Cut in butter until everything is well incorporated with the mixture forming into clumps. Add in egg, vanilla extract, and water then gather the mixture into a ball. Chill the dough for one hour. Divide the dough into two.
Place one dough onto a non-stick surface and sprinkle with flour. Roll the dough until ¼ inch thick. Transfer it onto a pie pan then trim the edges. Dock the dough bottom with a fork. Press the sides to avoid shrinking. Chill again for about 30 minutes until the dough is firm. Par-bake the crust for 140°C for 10 min. set it aside and allow it to cool. For the remaining dough, roll it with the same thickness as the bottom crust. Set aside for later use.
Mix the crushed pineapple, coconut meat, sugar, and lemon juice in a saucepan then bring to a boil. Stir constantly. Cook until thick. Turn off the heat and let the filling cool.
Pour the filling over the pre-baked crust. Carefully place the reserved flattened dough over the pie crust and fold the edge. Brush the crust with egg wash. Design of your pie top crust the way you like.
Bake at 180°C for 20 minutes or until the top crust is golden brown. Cool the pie before serving with vanilla ice cream.
Serving Size 1 pie