Closed How to Make Buko Pie

How to Make Buko Pie

Ingredients:

For the filling:

• 1 cups of grated buko (young coconut meat)
• 1 cup of buko juice
• 1 cup of evaporated milk
• ½ cup of sugar
• 1/3 cup of cornstarch
• 1 teaspoon of vanilla

For the crust: (option: there are 10-inch pie crusts that are readily available at groceries)

• 2 cups of all-purpose flour
• ½ cup of butter (or margarine)
• ¼ cup of shortening
• 6 tablespoons of cold water
• 1 teaspoon of sugar
• ½ teaspoon of salt
• Beaten egg white

Procedure:

1. Prepare the filling first by putting buko, buko juice, evaporated milk, sugar, cornstarch, and vanilla in a saucepan. Cook the mixture over low heat and continue mixing until a creamy consistency is achieved. Set it aside and let it cool down.

2. Create the crust by putting the flour into a bowl. Add margarine and water. Mix thoroughly to form dough, which should assume the shape of a ball. Divide it into two, one bigger than the other. The bigger one would be the base of the pie while the smaller one would serve as the covering on top.

3. Put the bigger dough in between two floured wax paper sheets. Roll out or flatten then invert into a pie plate (could be 8 inches to 10 inches). Fit it well and make sure the crust would also cover the pie plate sides. Bake it in an oven at 350°F for 20 minutes.

4. When done with the crust, pour the filling over it and spread evenly.

5. Roll out the smaller dough in between floured wax paper sheets and invert on top of the pie.

6. Trim the sides of the pie and press down the edges to make sure it is sealed (and the filling will be put in place). Brush the top of the pie with beaten egg to give it a glossy finish.

7. Bake the buko pie again at the same oven temperature for about 10 minutes or until the top crust turns golden brown.


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