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| Buko Pie de Laguna |
Favorite pasalubong, the all time favorite buko pie.
This dessert uses young coconut meat in a creamy base.
Let's Get started
Prepare the buko fillings
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Buko Pie Filling
Ingredients
2 cups young coconut meat
3/4 cup white sugar
1/2 cup coconut water
1/2 cup evaporated milk
1/3 cup cornstarch
1 tsp vanilla
step 1. Blend ingredients together.
step 2. Cook stirring continuously until thick
Standard Pastry For Two-Crust Pie
Ingredients
2 cups sifted all-purpose flour
1 tsp salt
1/3 cup shortening
1/3 cup butter
3-4 tbsp cold water
Procedures
- Measure flour into mixing bowl and mix salt through it.
- With pastry blender, cut in shortening and margarine until particles are the size of peas.
- Sprinkle with water, a tbsp at a time, mixing lightly with a fork until all the flour is moistened.
- Gather dough together with fingers until it cleans the bowl. Press firmly into a ball.
- Divide dough into two. Roll out larger dough between two pieces of wax paper. Peel off top paper, place crust in pan, paper side up.
- Peel paper, fit pastry loosely into pie dish. Trim, leaving 1/2 inch over hanging edge. Set aside remaining dough.
Assembly
- Preheat oven to 400 degree F.
- Using a fork, make small holes to the pie crust base before pouring the buko pie filling.
- Roll out remaining dough until large enough to extend 1 inch beyond edge of pie dish.
- Carefully place pastry evenly on top of filling. Fold extra edge of top pastry under edge of the base pastry.
- Seal thoroughly by pressing together with fingers on edge of pie dish.
- Make several small holes to the top crust to allow steam to escape during baking.
- Brush the top with egg wash and bake until golden brown.
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Enjoy!
