Buko pie

Ingredients

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

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Preparation

• 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 form
• Fit dough into a pie plate, letting sides hang.
• Roll out remaining dough for the crust.
  Set aside.
  
• Combine filling ingredients in a heavy bottom saucepan.
• Cook stirring constantly until thickened. Cool then pour into prepared crust.
  Cover with top crust; flute or fold edges together to seal.
• Bake for 1 hr. at 180 C.

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