Ube Buko Pie
Pronounced “paht sou-kray”, the texture of pâte sucrée is crisp & crumbly. A rich, sweetened dough with a texture similar to shortbread. Left over can be shaped and baked into delicious cookies.
Pâte Sucrée - makes one 8 inch pie pan
1 1/4 cups all purpose flour
1 stick butter, cold and cut into small cubes
1 egg yolk
2 tbsp sugar
1/4 tsp salt
2 tbsp ice cold water
Ube Buko Filling
1.5 pounds fresh ube (purple yam)
1 young coconut
1 1/4 cups sugar
1 tsp vanilla
3/4 cup cream
- Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
- Combine egg yolk and cold water. Mix together until combined.
- Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
- Lay a plastic wrap onto work surface, place dough and lift the edges of plastic wrap until dough comes together and form into disc. Wrap in plastic and chill for 30 minutes.
- Pre-heat oven to 190 C.
- Dust a work surface with flour. Roll out dough into thin sheet.
- Lift dough using rolling pin and lay it over a 9 inch pie pan.
- Press the dough along the edges of the pie pan. Trim, leaving half inch over hang.
- Fold under and crimp for decorative edge.
- Prick all over with a fork so the crust won't balloon during baking.
- Bake at 190 C for 15 minutes.
- Steam ube until easily pierced with a fork. You may need to add more water as ube steam. Let ube cool slightly before removing skins.
- Place ube in the bowl and mashed until soft.
- Add sugar and cream blend until smooth. Add eggs one at a time, mixing after each addition. Add vanilla and continue mixing until well combined. Stir in young coconut.
- Pour mixture into pre-bake crust and bake for 190 C for 20 minutes then bring down temperature to 170 C and bake for 20 minutes more or until center has set.
- Remove from oven and let cool.