Buko Pie Recipe


Pie Crust:

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2/3 cup shortening
  • 1 piece eggyolk
  • 1 tsp. vinegar
  • 1/4 cup ice water

Buko Pie Filling:

  • 4 cups coconut meat
  • 1 cup coconut water
  • 1 300 ml. can Sweetened Condensed Milk
  • 2/3 cup cornstarch

Cooking Instructions:

  1. Buko Pie Cooking Instructions – How To Make Buko Pie:
  2. Mix flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
  3. Combine the egg yolk, vinegar and water. After that, slowly add the liquid to the flour mixing until dough can be handled.
  4. Divide the dough into 2; one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
  5. Fit dough into a pie plate, letting sides hang.
  6. Roll out remaining dough for the crust.
  7. Set it aside for a while.
  8. Combine filling ingredients in a thick saucepan.
  9. Cook and sti constantly to thicken. Cool then pour into prepared crust.
  10. Cover with top crust; flute or crimp edges together to seal.
  11. Bake for 1 – 1.5 hrs. at 425 degrees F.
Source: San Pablo

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