Buk Pie
Components
Regarding the crust:
- 2 and a half cups all-purpose flour
- One cup of chilled, diced unsalted butter
- one-fourth cup sugar
- 1/4 tsp salt
- 8 to 10 tsp ice water
Regarding the filling:
- Two cups of shredded young coconut meat
- One cup coconut milk
- Half a cup sugar, or to taste
- Three teaspoons of corn flour
- One tsp vanilla essence
- 1/4 tsp salt
- For smoothness, add 1/2 cup of evaporated milk if desired.
Guidelines
1. Prepare the crust:
- Combine the flour, sugar, and salt in a mixing basin. When the butter is added, beat it in until it resembles coarse crumbs.
- One spoonful at a time, gradually add ice water until the dough comes together. Avoid overmixing.
- After dividing the dough into two balls, flatten each into a disc, cover with plastic wrap, and chill for a minimum of half an hour.
2. Get the filling ready:
- Coconut milk, sugar, cornstarch, vanilla, and salt should all be combined in a pot. Stir continuously while cooking over medium heat until it thickens.
- Take off the heat and mix in the coconut shreds. For added creaminess, mix in the evaporated milk, if using.
3. Put the pie together:
- Turn the oven on to 375°F, or 190°C.
- To fit your pie pan, roll out one piece of dough on a floured surface. After trimming the edges, place it in the pan.
- Fill the crust with the coconut filling.
- Roll out the second dough disc and cover the filling with it. Use a fork or crimp the edges to seal them. Make openings on top to let out steam.
- If desired, lightly brush the top with a little egg wash (one beaten egg) for a golden finish.
4. Cook:
- Bake the crust for thirty to thirty-five minutes, or until golden brown. Chill it before cutting.
Savor your Buko Pie, cooked at home! It’s ideal as a snack or dessert. If you have any questions concerning the recipe, please contact me!