Crust <br />2 cups all-purpose flour <br />1 tsp. sugar <br />1/2 tsp. salt <br />1/2 cup margarine or butter, cut into thin slices <br />1/4 cup shortening <br />5-6 tbsp. cold water <br />eggwash <br />Filling <br />1/2 cup sugar <br />1/3 cup cornstarch <br />1 cup evaporated milk <br />1 cup buco water/juice <br />1 tsp. vanilla <br />2 cups grated buco (young coconut meat) <br /> <br />Cooking Procedures : <br />Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate. <br />Filling <br />(a) Combine sugar and cornstarch in asaucepan. Add evaporated milk and bucowater. Cook over medium heat until thickened. <br />(b) Add vanilla and grated buco meat. Cook for another 5 minutes and then set aside to cool. <br />Crust <br />(a)Combine flour, sugar and salt in a bowl. Cut in the butter (if using) and shortening until the mixture looks like coarse crumbs. <br />(b)Add a tablespoon of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl. <br />(c) Form into two balls, one of which should be bigger than the other. <br />(d) Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Filled up with the buco mixture filling. Set aside. <br />2.Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together. <br />3. Using a knife or fork, prick holes on the top crust so that steam can escape the pie while baking. Brush the top crust with eggwash. <br />4. Bake in the oven for about 30 minutes or until golden brown. Allow to cool before slicing.
