How to Make Buko Pie

How to Make Buko Pie

When talking about the different pies, my favorite is the coconut “buko” pie. It is usually served as snacks or even as desserts. It is easy and convenient to make, however it involves two stages of cooking. First is the preparation of the crust, then second is the cooking of the filling. Just simply follow the procedures below and you can make your own buko pie with no sweat.

Preparing the 2 crust pie:

Materials:

Mixing bowl

Pastry blender

Rolling pin

2 pieces Wax paper

Baking pan

Measuring cups and spoons

Ingredients:

2 cups sifted all purpose flour

1 tsp salt

½ cup vegetable shortening

1/3 cup margarine

3 tablespoon water

  1. Measure flour into mixing bowl and mix salt through it.
  2. With pastry blender, cut in shortening until shortening particles are the size of peas. Sprinkle water, a tablespoon at a time, mixing lightly with a fork until all the flour is moistened.
  3. Gather dough together with fingers until it cleans the bowl. Press firmly into a ball.
  4. Divide dough into two balls. Roll out a larger dough between two strips of wax paper. Peel off top paper, place crust in pan, paper side up.
  5. Peel paper and fit pastry loosely into pan.
  6. Trim, leaving ½” over hanging the edge. Then set it aside as you prepare the filling as instructed below.
  7. Once your filling is done, pour it into pastry-lined pan.
  8. Roll out remaining dough until large enough to extend 1” beyond edge of pie pan.
  9. Make several slits near the center to allow steam to escape during baking.
  10. Carefully place pastry evenly on top of the filling you’ve made. Then, fold extra edge of top pastry under edge of power pastry.
  11. Seal thoroughly by pressing together with fingers on edge of the pie pan.
  12. Flute all around.
  13. Bake the buko pie at 400 Fahrenheit until the crust has been cooked or until it turned brown.

Preparing the buko pie filling:

Materials:

Large deep pan

Spatula

Measuring cups

Ingredients:

2 cups young coconut (buko) meat, in slivers

¾ cup sugar

½ cup coconut water

½ cup evaporated milk

1.2 cup cornstarch

  1. Obtain a large deep pan and place it over the stove, setting the heat at medium.
  2. Blend all the ingredients mentioned above, stirring continuously while adding.
  3. Cook the mixture until all the ingredients are fully mixed up and until a thick consistency has been achieved. Make sure to stir continuously.
  4. Once its cooked, pour it in your pastry lined pan, the one you’ve set aside.
  5. Top with the second crust. Follow the instructions above.

Special considerations:

  • It is better to use a young coconut because it is much softer in texture and sweeter compared with old coconuts.
  • The buko pie is best served when cold, so after it has been cooked, set it aside for a few minutes to cool down then you may place it in the refrigerator.
  • Make sure to preheat your oven for several minutes before baking the buko pie.

Buko Pie

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