Buko (Young Coconut) Pie

• 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

1. To prepare the crust:.
2. 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.
3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
4. Prick bottom pastry all over with fork. Bake in preheated oven at 450u0b0F for 12-15 minutes or until golden brown
5. To prepare the filling:
6. Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
7. Top filling with the second crust. Seal ends all around with a fork.
8. Bake at 400 u0b0F until top crust turns golden brown. Sprinkle grated cheese on top.
9. Bake for additional 5 minutes.
10. Serve hot or cold.

flour, salt, corn oil, water, filling, young coconut meat, white sugar, milk, cornstarch, cheese

Taken from www.food.com/recipe/buko-young-coconut-pie-401332 (may not work)