Bake pie shell at 425° for 5 minutes. Remove from oven.
Drain pineapple; sprinkle with the flour.
Cream butter with sugars, vanilla, and salt, until light and fluffy. Beat in eggs, one at a time, beating until mixture is smooth. Stir in sour cream and pineapple. Turn into pie shell, mounding in center. Cook at 325° for 50 to 60 minutes, until set and browned. Remove and cool thoroughly. Garnish with whipped cream to serve.