• Crust:
  • 2 cups all purposed flour
  • 1 tsp salt
  • 1 egg yolk
  • 2/3 cup vegetable shortening
  • 1 tsp vinegar
  • 1/4 cup cold water
  • Fillings:
  • 4 cups young coconut meat
  • 1/4 cup coconut juice
  • 1 can of evaporated milk
  • 3/4 cup sugar
  • 2-3 cups of cornstarch

Favorite desserts in the Philippines, a traditional style of pastry making being famous in the province of Laguna. A pie filled with creamy young coconut.

Cooking Directions:

  1. Making crust
    • Blend flour and salt in a mixing bowl.
    • Add vegetable shortening, cut using knife or pastry blender until texture turns coarse crumbs.
    • Combine yolk, vinegar and water then mix.
    • Slowly add the liquid mixture to the flour.
    • Divide the dough into 2 pcs 1 bigger than the other.
    • Sprinkle flour on the board and rolling pin, place the bigger dough and roll from the center to the edges keeping the thickness of the dough even.
    • Fit the dough into a pie plate, letting sides hang.
    • Roll out the other dough for the top crust, set aside.
  2. Fillings
    • Pour milk in a sauce pan and let it boil then add sugar.
    • Dissolve the cornstarch in coconut juice.
    • Pour into the boiling milk and stir constantly until thicken, let it cool.
  3. Pour into the prepared crust and cover with top crust, press the edges with finger to seal.
  4. Place a hole in the center and brush with egg wash.
  5. Bake at 425 degrees Fahrenheit for an hour.

Watch the Buko Pie cooking video

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