Buko Pie (Filipino Coconut Pie)

Instructions

1. Dissolve the cornstarch in coconut water.
2. In a saucepan over medium-low heat, combine the cream and sugar and Bring it to a simmer. Cook it until sugar is completely dissolved.
3. Add the coconut meat.
4. Slowly add the coconut water with cornstarch, stirring them around. Cook, stirring frequently, for about 3 to 5 minutes or until the sauce thickens to almost paste-like consistency.
5. Remove from heat and allow to cool completely.
6. In a bowl, sift flour and salt.
7. Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small or the crust will be crumbly.
8. Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture, while tossing lightly with a fork, to form a ball.
9. Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.
10. Take 1 part of the pie dough and place it on a floured surface. Roll it out thinly to fit a 28x4 cm pie pan with additional inch allowance for the edges.
11. Carefully fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part precisely in the middle. Unfold the pie dough and gently fit the dough on the bottom and sides of the plate without tearing it.
12. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
13. Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on parchment paper and roll it together into a cylinder. Refrigerate until ready to use.
14. Preheat to 425 F.
15. Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.
16. Unroll the second crust dough with the parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.
17. Using tines of a fork, poke holes on top crust to serve as vents for the steam while baking.
18. Bake in a 425 F oven for 10 minutes.
19. In a bowl, whisk together the egg and milk. Remove the pie from oven and brush the top with the egg wash.
20. Lower the temperature to 350 F and bake for another 30-40 minutes.
21. Remove pie from oven and let it cool down for the filling to set. Serve warm or cold.
22. The texture of the buko is very important in the success of this recipe. Choose young coconuts that have a generous amount of meat yet but are still very tender.
23. Carefully remove the meat using a spoon instead of a shredder for whole and chunky pieces instead of thin strips.
24. For a smooth filling, cook at a gentle simmer and do not boil lest the cream curdles or separates.
25. Let the filling cool completely before using as the escaping steam might tear the dough apart.
26. Do NOT skip the lemon juice or vinegar! Adding acid interferes with gluten formation, resulting in a more tender crust.
27. Use VERY cold ingredients for buttery, flaky crust. You can chill the lard and flour for a few minutes to help maintain cool temperatures.
28. For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together.
29. Work quickly to prevent the dough from heating up. If it's too soft to handle or it begins to stick on the working surface, chill the dough in the refrigerator for few minutes before rolling.
30. You can make decorative crimps on the edges of the pie or use the tines of a fork to seal.
31. Poke holes on the top crust using the tines of a fork to serve as vents for the steam during baking.
32. Bake the pie for about 10 minutes and then brush with egg wash for a nice golden color.
33. Remove from the oven and allow to cool before slicing for the filling to set.