SPECIAL BUKO PIE

INGREDIENTS

• 2 sheets ready-made flaky pastry
• 4 young coconuts
• 3/4 cup white sugar
• 1/2 cup cornstarch
• 1/2 cup young coconut water
• 2/3 cup evaporated milk

METHOD (Filling)

1. Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.
2. In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.
3. Add the young coconut meat let it cook for 2 minutes.
4. Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.
5. Set it aside and let it cool.

Method (Pie)

1. Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.
2. Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C or 375F preheated oven for 50 minutes or until top turns light golden brown in colour.

How to Make Flaky Pastry Pie Crust (Makes a double crust for an 8-9″ pie)

INGREDIENTS

• 2 cups flour
• 1 tsp salt
• 2/3 cup shortening
• ice water (somewhere between 4-12 Tablespoons, probably)Sift the flour and salt together.

PROCEDURE

1. Cut in shortening until mixture resembles cornmeal or little balls.
2. Sprinkle 4 Tablespoons of ice water over surface and mix lightly and quickly with a fork.
3. If dough doesn’t stick together, add 1-2 more Tablespoons, mix again. Repeat until dough starts to hold together.
4. Press the dough together. Divide into 2 balls.
5. Roll each ball until about 3″ larger than pie pan’s diameter.
6. Cover with a damp cloth while preparing the filling.
7. Cook according to filling recipe.

Credits to: angsarap.net