Ingredients:
Crust:
2cups all purpose flour
1/2 ts Salt
1 tsp Sugar
1/2 Cup Butter / Margarine
1/4 Cup Shortening
5-6 cups Water
Buko Toppings:
2 Cups Coconut Water
1 Cup Sugar
1/3 Cup cornstarch, issolved in 1/4 cup Water
2 Cups Shredded young coconut/ buko
1 tsp Vanilla
Egg wash
Procedure:
1. Pre-heat the oven to 375 degrees. Prepare 8 inch pie plate
2. Prepare crust: Combine flour, salt and sugar in a bowl.
Cut in margarine an shortening with pastry blender until resembles coarse meal. Ad water one at a time. Form a dough into a ball and divide into two portions, one slightly larger than the other.Roll out the larger dough to fit the pie plate. Set aside
3. Prepare the Buko Filling: In a sauce pan, combine the coconut, water sugar, cornstarch mixture. Bring to boil and cook until thick. Add shredded buko and vanilla Cook for 3 minutes more. Cool slightly and pour into crust.
4. Roll out remaining dough to hang on edges. Tuck in extra dough then pinch edges to seal top and bottom crusts together. Flute edges decoratively. Brush egg wash. Slightly cut the top surface tio let steam come out. Bake for 25-30 minutes oir until crust is golden brown. Cool.
