One thing I miss about home is baking cakes and pies. With my hectic schedule and without the baking tools (they’re left at home) ,it’s really hard for me now to bake This year, I am planning to buy my own oven so that I can continue baking healthier pies and cakes. Today, I just wanted to share the first Buko Pie that I ever baked last year. I am still looking for alternatives for some ingredients to make it healthier.
- 4 cups all-purpose flour
- 1/2 teaspoon iodized salt
- 4 tablespoon white sugar
- 1 1/2 cup margarine/shortening
- 6 tablespoon cold water
- 1 cup Alpine
- 1 1/2 cup white sugar
- 1/2 cup flour
- 3 tablespoon corn starch
- 1 teaspoon vanilla
- 4 cups shredded buko
- 1/4 cup butter
Combine ingredients and cook over low heat until thickened
- Put sifted flour, salt, and sugar into mixing bowl
- Cut in butter into the flour mixture with a two knives using crisscross movement. Rub tightly with tips of the finger until the mixture resemble coarse corn meal.
- Add iced water gradually and mix until the ingredients are blend together using fork.
- Press the dough together and form them into ball. Divide the dough into two. Sprinkle the table and rolling pin with flour.
- Roll out the dough from the center to edges maintaining a circle. * be sure that the dough is larger than the pie pan.
- Roll dough over the rolling pin, then roll over the pie pan.
- Prick the sides and bottom with the times of the fork. * to prevent shrinkage or distorting of the crust during baking.
- Crimp the edges of the pie crust with the timed of the fork. * for that extra appeal.
Prebake for about 20-30 minutes
Donna The Food Explorer Finished Product