Buko Pie
(Young Coconut Pie)
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.
Ingredients :
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
Directions:
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.
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 Farenheit for an hour.
