Homemade Buko Pie
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During the weekend my parents harvested coconuts and so we gathered young coconuts or what we call "buko". We ate some of the fresh buko meat and I set aside some for my partner.
Buko pie is one of my partner's favorite and this is the first time I am cooking it for him. Perfect idea for my father's day goodies list.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 1 pie
- 1 1/2 cup all purpose flour
- 1/2 cup margarine or softened butter
- salt to taste
- 1 cup young coconut meat cut into strips
- 1 1/2 cup sugar (refined or brown)
- 1/4 cup cornstarch
- 2 cups water
- For the crust combine margarine and flour in a bowl. Add a pinch of salt. Use the cutting method in mixing the ingredients to evenly distribute and avoid large lumps on your crust.
- Add a little bit of water so the mixture could come together and will form a dough.
- Add a little bit more flour if you find it to sticky. Knead for about 5 minutes.
- Cut the dough into half for the bottom and top crusts.
- Flatten both crusts based on the size of your pie pan.
- Carefully place and press the bottom crust into your pan.
- Prick the crust all over with fork. This is done to prevent the pie from bubbling when baked.
- For the filling scald coconut with sugar over low heat.
- Add water and adjust heat to medium. Stir until sugar is dissolved and simmer.
- Add the cornstarch a little at a time while you continue to stir to avoid lumps. For best results, dissolve cornstarch in half a cup of water before pouring into the buko mixture.
- Continue stirring until mixture is thick.
- Pour the cooked filling into the pan with crust.
- Prick the top crust all over with fork before putting on top of the filling.
- Seal by pressing a fork on the sides of the pie crust.
- Bake at 180 C for 20 minutes.
- Serve hot or cold.
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