"BUKO 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

Filling:

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

Buko Pie Cooking Instructions:

• Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
  

• Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.

• Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
  

• Fit dough into a pie plate, letting sides hang.
  

• Roll out remaining dough for the crust.
  

• Set aside.

• Combine filling ingredients in a thick saucepan.
  

• Cook stirring constantly until thickened. Cool then pour into prepared crust.
  

• Cover with top crust; flute or crimp edges together to seal.
  

• Bake for 1 hr. at 425 degrees F.