Saturday, August 8, 2009

Buko Pie


* 2 cup all purpose flour
* 1 teaspoon salt
* 1/2 cup corn oil
* 1 tablespoon water
* 3 1 /3 cup buko, young coconut
* 1/2 cup white sugar
* 1/2 cup evaporated milk
* 1/4 cup cornstarch
* 1/4 cup cheese, grated

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8

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