• 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
  • 1/3 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.
    • Pour into the prepared crust and cover with top crust, press the edges with finger to seal.
    • Place a hole in the center and brush with egg wash.
    • Bake at 425 degrees Fahrenheit for an hour.

Watch the Buko Pie cooking video

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