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2 cups shredded buko or young coconut 1/4 cup buko juice 1/4 cup evaporated milk 2 tbsp cornstarch 3/4 cup sugar 1 piece egg yolk 1 tbsp butter 2 cups all-purpose flour 1 tsp salt 2/3 cup shortening 3-4 tbsp cold water

Be sure to have these equipments:

measuring cups and spoons wooden spoon bowls 2 knives or pastry blended saucepan rolling pin round pan


1. Make the pie crust. In a bowl, mix the flour and salt. Cut the shortening with 2 knives or with a pastry blender until texture resembles coarse crumbs. 2. Add 1 tbsp of cold water to a portion of the flour mixture. Push to one side. Sprinkle another tablespoon of water to another dry portion. Push to one side. 3. Repeat until all flour mixture has been sprinkled with water. Make certain that you don't add more than a total of 4 tbsp. water. 4. Sprinkle flour on a flour board and rolling pin. Place half of the flour mixture on the flour board and shape into a ball. Cover the mixture with plastic sheet. 5. Roll the dough from center to edges, releasing the pressure near the edge to keep the thickness of the dough even. 6. Roll in all directions to maintain a circular shape. Transfer the dough to a pie plate. 7. Fit the dough snugly on the pan. Fold excess crust against the edge of the pie plate. 8. Prick liberally with the tines of the fork. Bake at 300F to 5 minutes. Roll remaining flour mixture for the top crust following the same procedure above. Set aside. 9. Make the filling. In a saucepan, place shredded buko, buko juice, evaporated milk, cornstarch, sugar, egg yolk and butter. 10. Cook in low heat until thick. 11. Pour the hot filling over the baked crust. Put the remaining dough prepared earlier on top of the filling. Tuck the edge of the top crust or dough under the edge of the bottom crust.

12. If desired, the edges of the pie may be crimped with tines of a fork or tip of a teaspoon. Prick top crust with a fork to allow the steam to escape while baking. 13. Bake at 425F for 20-35 minutes. Brush with milk during last 5 minutes of cooking.

Ingredients: 2 cup all purpose flour 1 teaspoon salt 1/2 cup corn oil 1 tablespoon water 3 1 /3 cup buko, young coconut 1/2 cup white sugar 1/2 cup evaporated milk 1/4 cup cornstarch 1/4 cup cheese, grated

1. To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. 2. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. 3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. 4. Prick pastry all over with fork. Bake in preheated oven at 450F for 12-15 minutes or until golden brown

1. Combine all ingredients except cheese and cook over low heat. 2. Continue stirring until thick. Pour mixture into pastry-lined pie pan. 3. Top filling with the second crust. Seal ends all around with a fork. 4. Bake at 400 F until crust turns golden brown. Sprinkle grated cheese on top. 5. Bake for additional 5 minutes.

You'll need: mixing bowl rolling pin pot 9-inch pie platepot 2 cups grated buko 1/2 cup white sugar 1/2 cup evaporated milk 1/4 cup raisins 1/4 cup corn starch

1/4 cup shredded cheese 1/4 cup peanuts (optional) 3 cups of flour 1 tsp. salt 1 cup butter 1 Tbsp. water egg wash

Procedure: 1. Pre-heat your oven to 375 degrees Fahrenheit 2. Put all the filling ingredients into a pot. They are grated buko, white sugar, evaporated milk, raisins and cornstarch. You may optionally add peanuts. 3. Place this pot on one of the burners of your stove, and cook the mixture over low medium heat until it has a viscous texture. Stir it continuously while cooking. When it is finished, let it cool. 4. Put 3 cups of flour in a mixing bowl. Add a teaspoon of salt and 2 teaspoons of sugar. 5. Sift the mixture to remove coarse particles. 6. Add butter by cutting it in little by little until a whole cup of butter is inserted. At the same time, sprinkle in water to form dough. 7. Knead the dough until it has a fine texture. 8. Divide the dough into two portions. One portion should be a fraction larger than the other. 9. Roll the larger piece of dough with a rolling pin until it is 1/8 inch thick and circular in shape. 10. Lay this dough in a 9-inch pie plate. Press it down and mold it so that it lines the bottom and sides of the interior of the pie plate. 11. Pour the filling into the pie plate. 12. Roll out the smaller portion of the dough just as you did to the larger one. Use it to cover the pie. 13. Flute the edges of the dough in a decorative manner, so that the dough covering the pie will be fused with the portion of dough lining the bottom and sides of the pan. 14. Perforate the pie cover with a fork. 15. Brush the top of the pie with egg wash (a mixture of egg and a little evaporated milk). 16. Sprinkle grated cheese on top of the pie. 17. Bake for 25 to 30 minutes. 18. Remove the pie from the oven and eat when sufficiently cool. Tips and Warnings: Add more water to the dough if it is dry. If you want, you may add cheese to the filling. You may put icecream on top when served.