Our Best Tips for Making Filipino-Style Buko Pie at Home
Top your pie with crunchy streusel!
Buko pie is a treat you often only come across after a quick road trip down South (tip: make a quick pit stop in Laguna and pick up a pie or two!)—but we have tips for making one at home. While buko pie is traditionally topped with pie crust, our baking tips include a fun twist to the classic: crunchy, salty-sweet cheese streusel topping. Here’s a buko pie recipe to guide you through the steps:
1 Butter is the secret to a flaky pie crust.
While butter is the secret to a flaky pie crust, a flaky pie crust is the secret to a delicious buko pie! Use cold butter to make your crust, and handle your dough as lightly and quickly as possible so that you don’t overwork the gluten.
2 Know what kind of coconut meat you need.
You can find fresh buko (young coconut) meat in any major supermarket: it shouldn’t be too soft nor too tough; it has to be just right—meaty yet tender. This way, it’ll bake into a pie that’s firm enough to slice into, and will not be too wet and soft to bake through completely.
3 Explore a local market.
Yes, fresh buko is available in the grocery. The best way to score some awesome coconut meat, however, is to shop in a local wet market near your area! Local coconut vendors know exactly what kind of meat you need to make buko pie.
4 Make your pie topping exciting.
You can opt to cover the top of your buko pie with basic pie crust dough, but you can also opt to be a little adventurous with a crunchy streusel topping. Add cheddar cheese to your streusel to add saltiness to the pie’s flavor profile, too.
5 Bake them in small tart pans.
While you can make one big pie (it’ll be perfect for sharing), baking these pies in small 6-inch tart pans will make them easier to handle and easier to eat. You will end up with a well-browned crust and just enough buko filling in every bite.
Tips and recipe originally published in the October 2016 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.