BUKO PIE RECIPE

Buko Pie Filling:

Ingredients:
 2 cups Buko
 ¾ cup Granulated white sugar
 ½ cup cornstarch diluted in ½ cup
 Young coconut water
 ½ cup evaporated milk
Procedure:
1. Make filling by heating a saucepan and pour-in the milk. Let it boil.
2. Add granulated white sugar and stir.
3. Put in the young coconut meat and cook for 3 minutes.
4. Pour-in the cornstarch diluted in young coconut water and stir thoroughly while
cooking. Cook until the texture thickens.
5. Turn-off the heat and allow the mixture to cool down.

Pie Crust:
Ingredients:
 250g all purpose flour
 50g lard
 50g butter
 40g sugar
 ¼ tsp. salt
 80g cold water
Procedure:
1. Sift together the flour, salt, and sugar.
2. Combine flour mixture with butter and lard using two knives. Until it forms a
course meal.
3. Make a well at the center of the flour mixture and add cold water.
4. Fold mixture lightly with your hands and form into a ball. Avoid over folding to
prevent gluten from developing.
5. Wrap the dough with plastic bag and place it into the refrigerator for 20 – 30
minutes.
6. Divide the dough into two. Flatten the dough with rolling pin. Unroll into the
grease pie plate, pricking it to let out air with the use of the tines of the fork.
7. Add filling and cover top with a lattice style. Glaze the top with evaporated milk
or egg wash.
8. Bake at 180 degree Celsius for 25 minutes or until golden brown.