Buko pie, Filipino coconut pie

Directions

1. Preheat the oven to 190 °C and prepare a 20cm tart tin. ⏱ ≈ 10 min
2. In a saucepan, combine the sugar and flour. ≈ 4 min
3. Pour in the coconut water and evaporated milk. ≈ 3 min
4. Stir continuously until the mixture thickens. ⏱ ≈ 10 min
5. Add the vanilla and coconut, then let it cool. ⏱ ≈ 20 min
6. In a mixing bowl, combine the flour, salt, and sugar. ≈ 4 min
7. Add the butter and vegetable shortening, then use your fingers to rub them in. ≈ 3 min
8. Add just enough cold water to form a dough. ≈ 3 min
9. Divide the dough into two parts, one slightly larger than the other. ≈ 3 min
10. Spread the largest portion evenly over the rolling pin, using it to press the bottom and sides of the mold. ≈ 3 min
11. Pour the cooled filling. ⏱ ≈ 20 min
12. Spread the remaining dough evenly over the filling, then press the edges firmly to seal. ≈ 4 min
13. Use a fork to pierce the top, allowing the steam to escape. ⏱ ≈ 10 min
14. Apply gold leaf. ≈ 4 min
15. Bake for 25 to 30 minutes, or until the crust is golden brown. ⏱ 30 min
16. Let it cool before cutting. ⏱ ≈ 20 min