2 cups flour
2/3 cup butter
1 tsp. salt
5 tbsp. ice cold water
2 cups shredded young coconut
3/4 cup buko juice
3/4 cup evaporated milk
3/4 cup corn flour
1/2 cup sugar
1/2 cup condensed milk
1.Combine buko, buko juice, evaporated milk, condensed milk, sugar and corn starch in a sauce pan, mix it well.
2.Place the pan under a medium heat and stir continuously until it thickens. Let it cool down.
3.Combine flour and salt in a mixing bowl. Cut the butter into cubes and mix it well using a pastry mixer or 2 knives until crumbly then add 4 tablespoons of ice cold water. Mix together until crumbly (or it appears like coarse meal). Use your hands. Divide into 2 balls.
4.Place the first half of the dough on top of the cling film then cover it with another cling film on top.
5.Then flatten it using a rolling pin. Place the flattened dough in a pastry tray and ensure no air underneath and poke the pastry using fork so that the steam will come out when baking and to prevent it from ballooning.
6.Place the cooled filling in the pastry pan. Repeat procedure no. 5 for the remaining dough. Place the flattened dough on top of the pastry with filling.
7.Using a fork, indent the sides of the pastry as pictured above. Don’t forget to poke the top of the pie.
8.Pre-heat the oven to 180C. Bake the pie for 20-25 minutes till it’s golden brown.
9.Remove from the oven and let it cool down in a wire rack for a minimum of 1 hour to settle the filling. Enjoy your freshly baked buko pie!