Prepare the Dough: In a mixing bowl, combine flour and salt. Add in the diced butter, mixing until the mixture resembles coarse crumbs. Slowly add the ice water, stirring until a dough forms. Knead briefly on a floured surface, then wrap in plastic wrap and refrigerate for 30 minutes.

Make the Filling: In a saucepan over medium heat, combine the crushed pineapple, sugar, and vanilla extract. Cook for about 5 minutes, allowing the flavors to meld. Mix in the cornstarch and stir until thickened. Remove from heat and let cool.

Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the chilled dough to about 1/8 inch thick and cut out circles (about 4 inches in diameter). Place a tablespoon of the pineapple filling in the center of each circle, fold over, and press the edges with a fork to seal.

Bake: Place the empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown.

Serve and Enjoy: Let the empanadas cool for a few minutes before serving. Dust with powdered sugar if desired, and enjoy with a scoop of vanilla ice cream for that perfect sweet treat!