Buko Pie

Ingredients:

Crust:

• 2 cups all purpose flour
• 1/2 tsp salt
• a tsp of sugar
• 1/2 cup butter or margarine
• 1/4 cup shortening
• 5-6 tbsps water

Buko Filling:

• 2 cups coconut water
• 1 cup sugar
• 1/3 cup cornstarch, dissolved in 1/4 cup water
• 2 cups shredded young coconut meat (2-3 young coconuts)
• a tsp of vanilla
• eggwash

Procedure:

1. Preheat oven to 375 degrees fahreneit.
2. Prepare crust: Combine flour, salt and sugar in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Add water, a tablespoon at a time and mix with a fork ntil dough leaves the side of the bowl. Form the dough into a ball, then, divide into two portions, one slightly bigger than the other. Roll out the larger dough to fit the pie plate Set aside.
3. Prepare buko filling: In a saucepan, combine the coconut water, sugar and cornstarch mixture. Bring to a boil and cook until thick. Add in the shredded coconut meat and vanilla. Cook for 3 minutes or more. Cool slightly. Pour over the crust.
4. Roll out the remaining dough large enough to cover the pie. Provide an inch extra dough to hang on the edges. Tuck in extra dough then pinch edges to seal top and bottom crusts together. Flute edges decoratively, Brush with eggwash. Slightly cut the top or prick with a fork, to let steam comes out. Bake for 25-30 minutes or until crust is golden brown.
   
5. Cool.