Buco Pie (2 crusts)

Basic Pie Crust

1 cup flour

1/3 cup shortening

2-3 tbsps. tap water

1/2 tsp salt

Add softened shortening, water and salt to 2 tbsps. of the measured flour. Stir with fork to form a paste. Add the rest of the flour and stir with a fork until just blended. This forms a barely moistened dough.

Gather the dough into a ball by placing on a sheet of waxpaper. Place a second piece of waxpaper on top of the dough and flatten with a rolling pin. To roll, always start from the center of the mound of pie dough, flattening dough in four directions to keep the shape to fit the pan.

To transfer pie crust dough to pie pan, lift off the top piece of waxpaper and fit the sheeted dough onto the pie pan; press to the bottom and sides of the pan so as to fit the dough snugly.

Filling:

2 cups coconut meat, in slivers

3/4 cup refined sugar

1/2 cup coconut water

1/2 cup evaporated milk

1/3 cup cornstarch

Blend ingredients together. Cook and stir continuously until thick. Pour in a pastry-lined pan. Top with the second crust. Brush with milk. Bake at 400 deg. F until brown. Serve cold.