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

Cooking Procedures:

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
2. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
3. 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 plate.
4. Fit dough into a pie plate, letting sides hang.
5. Roll out remaining dough for the crust.
6. Set aside.
7. Combine filling ingredients in a thick saucepan.
8. Cook stirring constantly until thickened. Cool then pour into prepared crust.
9. Cover with top crust; flute or crimp edges together to seal.
10. Bake for 1 hr. at 425 degrees F.