Buko Pie

I found this recipe from an old cook book by Nora V. Daza ( Let's Cook with Nora ). This is the first time I made a pie crust from scratch, it uses shortening and butter making it flavorful and flaky.  

I prepared the buko pie filling first so that it will be cool enough when you pour it to the base crust. 

Buko Pie Filling

Ingredients

2 cups young coconut meat

3/4 cup white sugar

1/2 cup coconut water

1/2 cup evaporated milk

1/3 cup cornstarch

1 tsp vanilla

Instructions

1. Blend ingredients together. 

2. Cook stirring continuously until thick.

Standard Pastry  For Two-Crust Pie

Ingredients

2 cups sifted all-purpose flour

1 tsp salt

1/3 cup shortening

1/3 cup butter

3-4 tbsp cold water

Instructions

1. Measure flour into mixing bowl and mix salt through it.

2. With pastry blender, cut in shortening and margarine until particles are the size of peas.

3. Sprinkle with water, a tbsp at a time, mixing lightly with a fork until all the flour is moistened.

4. Gather dough together with fingers until it cleans the bowl. Press firmly into a ball.

5. Divide dough into two. Roll out larger dough between two pieces of wax paper. Peel off top paper, place crust in pan, paper side up.

6. Peel paper, fit pastry loosely into pie dish. Trim, leaving 1/2 inch over hanging edge. Set aside remaining dough.

Assembly

Preheat oven to 400 degree F.

1. Using a fork, make small holes to the pie crust  base before pouring the buko pie filling.

2. Roll out remaining dough until large enough to extend 1 inch beyond edge of pie dish.

3. Carefully place pastry evenly on top of filling. Fold extra edge of top pastry under edge of the base pastry. 

4. Seal thoroughly by pressing together with fingers on edge of pie dish. 

5. Make several small holes to the top crust to allow steam to escape during baking.

6.  Brush the top with egg wash and bake until golden brown.