Buko Pie

INGREDIENTS:

Dough:

2 cups all-purpose flour

1 tsp. salt

2/3 cups shortening

1 pc. Egg yolk

1 tsp. of vinegar

1/4 cups ice water

Filling:

4 cups strips of coconut meat

1 cup of coconut water

2/3 cups of cornstarch

1 can of Sweetened Condensed Milk

DIRECTIONS:

Dough:

1. Mix well the flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter.
2. Mix well yolk, vinegar and water. Slowly add the liquid to the flour until dough is mixed well and can be handled.
3. Divide the dough into two parts with the other part is slightly bigger than the other one. Roll the bigger dough to about 2 inches larger than a 16-inch pie plate.
4. Fit the dough into a pie plate letting the sides hang.
5. Roll out the remaining dough for the crust.
6. Set aside.

Filling:

1. Combine filling ingredients in a thick saucepan.
2. Cook while stirring constantly until thickened. Cool then pour into prepared crust.
3. Cover with top crust; flute or crimp edges together to seal.
4. Bake for an hour at 425 degrees F.
5. Ready to Serve.