BUKO PIE

Ingredients:
Crust
 2 cups all-purpose flour
 1/2 cup margarine or butter, cut into thin slices
 1/4 cup shortening
 1 tsp. sugar
 1/2 tsp. salt
 5-6 tbsp. cold water
 1 egg for eggwash

Filling
 2 cups grated buco (young coconut meat) – You can buy this frozen at Asian Markets
 1 cup buco water/juice – You can buy it in cans or frozen at Asian Markets
 1 cup evaporated milk
 1/3 cup cornstarch
 1/2 cup sugar
 1 tsp. vanilla

Directions:
1. Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.

Filling
 In a saucepan, combine sugar and cornstarch then add milk and buco water. Cook over medium heat until
thickened.
 Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.

For the Crust

 In a bowl combine flour, sugar and salt.
 Cut in the butter and shortening until the mixture looks like coarse crumbs.
 Add a tbsp. of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the
bowl.
 Form into two balls, one of which should be bigger than the other.
 Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and
sides of the pie plate. Fill with the buco mixture then set aside.

2. Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch
the top and bottom crusts together.
3. Using a fork or knife, prick holes on the top crust so that steam can escape while baking.
4. Brush the top crust with eggwash. (beat egg to make egg wash)
5. Bake for about 30-40 minutes or until golden brown.
6. Allow to cool before slicing.
7. Serve, Share and Enjoy!!!