BUKO PIE

 Buko Pie is a classic Filipino pie made with fresh young coconut meat and is encased in a flaky pie crust. It is one of the favorite pies in the Philippines, particularly in Southern Luzon, wherein the province of Laguna is quite popular for.

INGREDIENTS

FLAKY PASTRY

3 ½ cups all-purpose flour

1 teaspoon fine salt

2 tablespoons sugar

¾ cup shortening

¼ cup cold butter

½ cup ice water

2 tablespoons vinegar

FILLING

1 can (300ml) sweetened condensed creamer

5-6 cups young coconut meat slices

1 cup coconut water

½ cup flour

EGG WASH

1 small egg

1 tablespoon water

INSTRUCTIONS

Make the flaky pie crusts

3 ½ cups all-purpose flour,1 teaspoon fine salt,2 tablespoons sugar,¾ cup shortening,¼ cup cold butter

In a mixing bowl, sift in flour, sugar, and salt and mix. Cut the shortening and cold butter into the flour using a pastry cutter or fork until it is broken down into small pea-size pieces.

2 tablespoons vinegar,½ cup ice water

Add the vinegar to the ice water and mix. Gradually add the cold water while mixing the flour until it forms a slightly crumbly dough. Try to press it together to form a ball. It should stick together but it should not be too wet/soft. Divide the dough into 2 and form each into a ball. Let them rest for 15 minutes on a cold counter or in the fridge.

Take one of the dough and place it on a floured surface. Add a bit more flour on top and roll it out thinly using a rolling pin wide enough to cover your round baking pan including the sides. If it starts to stick to the pin, dust the surface of the dough with flour. Fold it into half and then again to a quarter. Lift the dough and place the pointed part at the middle of the pan and then gently unfold. Press it gently against the bottom and sides of the pan. Cut excess dough over the pan edges. Place the pan with dough in the freezer for now.

Make the filling

1 cup coconut water,½ cup flour

In a bowl, whisk together the flour and coconut water to make a slurry.

1 can (300ml) sweetened condensed creamer,5-6 cups young coconut meat slices

In a pot or sauce pan over low heat, add the sweetened condensed creamer and coconut meat. Once it starts to simmer, gradually add the slurry white mixing.

Continue to cook while mixing until it becomes very thick. But do not over cook into a paste as it will go on thickening as it cools down and later again in the oven. Remove pot from heat and let it cool down a bit, about 15 minutes.

While waiting, roll out the other remaining dough on a floured surface wide enough to cover the top of the round pan and a bit more.

Assembly and Baking

Start to preheat oven at 180°C/360°F.

Take out the prepared round pan with pie dough and fill it with the coconut meat. You may need to scoop out the meat using a fork or tongs and lay them flat in layers to avoid making holes/spaces. Spoon some of the thickened sauce in between layers of coconut meat.

To cover, roll the 2nd dough around the rolling pin. Then unroll it on top of the filled pan starting from one edge towards the other edge to fully cover the top. Pinch and flute the edges as desired.

1 small egg,1 tablespoon water

In a small bowl, whisk together the egg and water. Brush away any flour left on the top dough. Then brush it with the egg wash.

Poke several small holes on the top dough using a fork or the tip of a knife so the steam can come out while baking, else it may create a hollow dome underneath the top crust.

Bake in a preheated oven for 40-50 minutes or until golden brown. If browning is not even or too light after 30 minutes, brush again with egg wash. If too brown then tent it with foil.

Remove the pie from the oven and let it cool down for an hour or two to set before serving. Serve warm or cold.

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