Buko Pie with buttery and Flaky crust

Buko Pie (Coconut Pie) is a traditional Filipino baked young-coconut (malauhog) custard pie. The recipe originated from the province of Laguna who is known to have the best "Buko" pies. You can buy them warm and fresh from the oven. 

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This Buko Pie recipe has a delicious and not too sweet filling loaded with tender coconut slices with flaky and buttery crust made from scratch.  

Top crust has to vent so instead of making a slit, I used a cookie cutter and used the extra shaped crust to decorate the edges. Cut isn't it? :)  

See how buttery and flaky this crust is!? Fyi, you can brush the top with egg wash (procedure explained below) but I don't like doing that with pie because it tends to get too dark due to longer baking time. But it's up to you and it is optional. So, try this recipe and comment below what you think. 

 
​Buko Pie Recipe 

Pie Crust Ingredients:

• 2 1/2 cups All Purpose Flour
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1 cup (2 sticks / 8 oz unsalted butter, very cold, cut into small cubes
• 5-6 tbsp ice water

Filling Ingredients: 

• 2 cups young coconut slices (frozen can also be used)
• 3/4 cup sugar
• 3/4 cup coconut juice
• 3/4 cup coconut milk 
• 1/3 cup cornstarch ​

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video below how to make buko pie

​How to make Pie Crust:  

• Add flour, sugar and salt to a large bowl. Mix well to combine.
• Add the butter.  Using a pastry blender, press the butter against the flour mixture.
• Slowly add ice water. Work in one tablespoon at a time. (Mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.)
• Turn the dough out onto a silicone baking mat, parchment paper or flour your surface.
• Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead!
• Wrap each one in plastic wrap and refrigerate when ready to use.​

Prepare the Filling:

• In a pan, combine coconut milk, coconut juice and sugar. Cook over low heat. Stir until sugar is dissolved.
• Add coconut slices and cornstarch. Continue stirring until thick. Cool for a bit.

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Prepare the Pie: ​(Watch my Video HERE)

• Using a rolling pin, roll out each dough to a few inches larger than your pie plate (about 12" for a 9" pie plate)

Bottom crust:

• Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
• ​Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
• Add the coconut filling.​

​Top crust: 

• Make some holes or slits for venting. You can use cookie cutter if you like.
• Gently place onto the top of the filling in the pie.
• ​Trim excess. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork or decorate the edges like I did. (Please see photos above). 
• Brush with egg wash (1 beaten egg + 1 tbsp water). Just to make the top golden.  (optional)

Baking:

• Bake at 350 F for 40-45 minutes or until  crust turns golden brown.
• Remove from oven and cool on wire rack. 
• Serve warm.
• If you have tried this recipe or have questions, please do not hesitate to comment below. 

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