Enjoy this pastry from Laguna—buko pie.  If you have an over and a pie pan, you can prepare this tasty treat.

bukopieWhat you need:

Crust

2 cups all-purpose flour

1 teaspoon salt

½ cup corn oil

1 tablespoon water

Filling

3 1/3 cup buko (young coconut)

½ cup white sugar

½ cup evaporated milk

¼ cup cornstarch

¼ cup cheese, grated

What you will do:

Crust

  1. To prepare the crust, combine flour and salt.  Blend in oil thoroughly using a fork.
  2. Sprinkle with water.  Continue “cutting” with a fork until flour mixture forms tiny lumps.  Form flour mixture into a ball.
  3. Divide dough into two equal portions.  Roll out to make two crusts.  Cover bottom of pie pan with one crust.  Cut excess.
  4. Prick pastry all over with fork.  Bake in preheated oven at 450°F for 12 to 15 minutes or until golden brown.

Filling

  1.  Combine all ingredients except cheese, and cook over low heat.
  2. Continue stirring until thick.  Pour mixture into pastry-lined pie pan.
  3. Top filling with the second crust.  Seal ends all around with a fork.
  4. Bake at 400°F until crust turns golden brown.  Sprinkle grated cheese on top.
  5. Bake for additional 5 minutes.  Serves eight persons.

Sources

► Buko Pie.  http://www.filipinobegatatianrecipe.com/native_delicacies/buko_pie.php

► How to Make Buko Pie.  http://www.mixph.com/2006/07/how-to-make-buko-pie.html

Visual courtesy:  myfoodaholic