Buko (Young Coconut) Pie - cooking recipe

Ingredients

CRUST
2 cups all-purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
FILLING
3 1/3 cups young coconut meat (buko)
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated

Preparation

To prepare the crust:.
Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue \"cutting\" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
Prick bottom pastry all over with fork. Bake in preheated oven at 450\u00b0F for 12-15 minutes or until golden brown
To prepare the filling:
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
Top filling with the second crust. Seal ends all around with a fork.
Bake at 400 \u00b0F until top crust turns golden brown. Sprinkle grated cheese on top.
Bake for additional 5 minutes.
Serve hot or cold.