Buko Pie

Ingredients:
2 cups buko meat
3/4 cup sugar
1/2 cup coconut water
1/2 1/2 cup evaporated milk (or fresh milk)
1/2 cup starch


Procedure:
Pour directly the uncooked mixture into the
pastry-lined pan, top with the second crust,
brush with eggwash, bake at 400 deg F for 15
minutes then a further 45 minutes at 325 deg F.

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water

Filling:
4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch


Procedure:
1.Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk
vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
2.Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to
about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang.
Roll out remaining dough for the crust. Set aside.
2.Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
then pour into prepared crust. Cover with top crust; flute or crimp edges together
to seal. Bake for 1 hr. at 425 degrees F.