Buko Pie Recipe

For the crust, makes one 9-inch double pie crust
3 cups all purpose flour
1 teaspoon salt
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into small pieces
2 large eggs, beaten
ice water
For the filling
1 cup young coconut juice
1/3 cup cornstarch
1 cup heavy cream
1-1/2 cups sugar
4 1-pound packages of frozen shredded unsweetened young coconut, thawed, and drained or 4 cups shredded young coconut
1 large egg yolk
1 tablespoon milk
Sift the flour and salt into a large bowl. Cut the chilled butter into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until the consistency resembles coarse meal with visible bits of butter. Stir the egg into the flour mixture until fully incorporated.
Pinch off a small handful of dough. If it does not hold together, sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together.
Place the dough out onto a clean lightly floured work surface. Divide the dough in half and pat each into a disk about half an inch thick. Wrap each disk in plastic wrap and refrigerate until firm, at least an hour or up to two days.
In a small bowl, whisk together coconut juice and cornstarch until smooth.
In a large saucepan over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-cornstarch mixture, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and let cool completely.
Soften pie dough at room temperature. Roll out each disk of dough on a lightly floured work surface with a lightly floured rolling pin into a 12-inch circle. Line a 9-inch pie pan with the pastry, pressing the crust into the sides and bottom of the pan. Refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F.
Pour in the cooled buko filling, spreading the filling out evenly over the crust. Fit the second dough circle on top of the pie and roll the edge of the top crust under the edge of the bottom crust, fluting the edges.
In a small bowl, beat the egg yolk with the milk to make the egg wash. Brush the top of the pie with the egg wash. Using a kitchen fork or a paring knife, prick 6 vent holes in the top of the pie.
Place the pie on a baking sheet and bake for 15 minutes, then lower the oven temperature to 350 degrees F and bake until the crust is golden brown, 30 to 40 minutes. Cool on a wire rack before serving.