Prepare and roll out pastry or use store bought shell. Prick bottom and sides of pastry. Bake at 450 for 10 to 12 minutes or until golden. Cool on rack
Drain pineapple. Reserve syrup. Add enough water to syrup to measure 1 cup liquid. In pan, heat the 1 cup liquid to boil. Remove from heat.
Add Jell-O. Stir to dissolve. Add pineapple or lemon sherbet by spoonfuls, stirring until melted. Chill until mixture mounds when spooned. Fold in crushed pineapple. Turn mixture into baked pastry shell. Chill several hours or overnight until set. Garnish with whipped cream. Cover, chill to store.