crust

Buko Tart

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Filipino Style Recipe: Buko tart is another popular Filipino delicacy and pasalubong from southern Luzon specially in the province of Laguna . Buko tart is a smaller version of buko pie or custard pie, the filling is made up of coconut meat, coconut juice milk, sugar and cornstarch then mix until well blended. Pour the mixture into a pie crust and cover with top crust then bake until firm and done.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 60-70 minutes

Ingredients:
Pie Filling:
2 cups coconut meat, shredded
1/2 cup coconut water
3/4 cup white sugar
1/2 cup evaporated milk
1/2 cup cornstarch

Pie Crust:
2 cups all purpose flour, sifted
1/2 cup unsalted butter
1 teaspoon salt
3-4 tablespoons ice-cold water

Procedures:
Part 1
1. In a deep pan, combine filling ingredients then simmer and stir in a low heat until thickens. Set aside.

Part 2
1. In a mixing bowl, combine flour and salt then mix well.
2. Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
3. Gather the dough into a ball shape then refrigerate for 30 minutes.
4. In a clean flat surface, place dough in wax paper then flatten using a rolling pin until 1/8 inch thick.

Part 3
1. Cut out a circle shape in a flat dough then arrange and press down in a tartlet or muffin pan.
2. Prick dough with a fork then pour with coconut filling.
3. Place top cover dough over the filling then seal the edges and prick with fork.
4. Bake in a preheated oven over 400 degrees Fahrenheit then bake for 40-50 minutes or until golden brown.

Notes:
1. You may brush the top cover with egg-water mixture before baking to produce a glossy and brown color to the crust.

Buko Pie

vangiz Leave a Comment

Filipino Style Recipe: Buko pie is another popular Filipino delicacy and pasalubong from southern Luzon specially in the province of Laguna . Buko pie is similar to another custard pie, the filling is made up of coconut meat, coconut juice milk, sugar and cornstarch then mix until well blended. Pour the mixture into a pie crust and cover with top crust then bake until firm and done.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 60-70 minutes

Ingredients:
2 pieces ready made pie crust

Filling:
3/4 cup evaporated or coconut milk
2 cups young coconut meat, sliced
3/4 cup coconut juice
3/4 cup sugar
1/2 cup cornstarch

Procedures:
Part 1
1. Heat a pan over low heat, combine milk and sugar then stir constantly until sugar is dissolved.
2. Add coconut meat then cook for 2 minutes.
3. Pour coconut juice and cornstarch then stir until well blended and thickens. Remove from heat and set aside.

Part 2
1. Pour the coconut filling on the pie crust
2. Place the top crust over the filling then seal the edges
3. Pre-heat oven over 350 degrees Fahrenheit for 10 minutes then bake the buko pie for 50 minutes or until golden brown.
4. Remove from oven and let it cool before serving.

Notes:
1. Pie crust is available in grocery stores(frozen section). But if you prefer to do it yourself, here’s the recipe on how to make a pie crust. Please click here…

Pie Crust

vangiz 1 Comment

Filipino Style Recipe: pie or pie crust is usually made of a pastry dough made of flour, butter, salt, sugar and cold water then mix until dough is formed. Pie crust usually contains various filling made of fruits, veggies, meat or any sweet ingredients. The crust can be purchase in grocery store under frozen section but if you prefer to do it by yourself, here is the recipe.

Estimated time of preparation: 10-15 minutes(plus chilling time)

Ingredients:
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into cubes
1/4 cup cold water

Procedures:
1. In a bowl, combine flour, sugar and salt then mix well.
2. Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
3. Gather the dough into a ball shape then refrigerate for 30 minutes.
4. In a clean flat surface, sprinkled with flour then flatten dough using a rolling pin until 1/8 inch thick.
5. In a pie pan, arrange and press the flattened dough then cut off the excess.
6. Crimp the edges then refrigerate while preparing the filling.