Buko Pie - how it's done

Buko (coconut) has a way of identifying us islanders of the eastern pacific region. The best thing about it is when it is eaten young - straight from the tree or when it has undergone the delicate process of extracting, cooking and then baking.

This piece was done to document Gray's first attempt on pie baking. We can never tell at this point what the future holds for buko pies with Gray getting into the picture. He may change the way we hold this pastry in esteem forever.

the filling: young coconut, milk, sugar and corn starch

is done first in a sauce pan over the stove. due to the

clutter and concern in perfecting the measurements a photo

of this stage was forgotten. this actually is a chance to make

more room for your imagination to determine how the first-

timer handled the measuring and mixing.

 doing the pastry - pie crust, comes next and this is done

on a wooden table that needs some dusting.

 shortening, eggs, flour, salt, vinegar are prepared

for this stage. be sure that one foot is propped up on a nearby
chair or the pastry won't be perfect.

 then you "cut" the flour into the shortening using a knife.

 "drizzle" the beaten egg into the mixture

 roll out the dough and fit into the pie pan

 add the buko filling

 cover with another rolled out pastry dough and add the trade

mark "G" for Gray

 bake in a preheated oven at 160 degrees celcius for 50 minutes

let the pie cool off, but be sure to eat the "G" monogram before

serving, because it is already brown from cooking and shockingly resembles a fine specimen of crap minus the smell.

 cut up the pie and serve. 

The best thing about this pie is in the eating. So if you please, you may call +6687-340-8078 for orders. delivery is free within 100 meters of the oven.