Buko Piña Pie

Standard Operating Procedure v2.1

Makes 1 standard 9-inch pie or 6–8 small tartlets.

Buko Piña Pie gastro punk poster

I. Ingredient Specifications

A. Crust

Ingredient Amount
All-purpose flour1 1/2 cups
Rolled oats1 cup
Wheatgerm1/2 cup
Granulated sugar1/4–1/3 cup
Fine sea salt1/2 teaspoon
Black sesame seeds2–3 tablespoons
Unsalted butter, cold and cubed3/4 cup (170 g)
Cream cheese, cold2 tablespoons
Ice water1–2 tablespoons

B. Filling

Ingredient Amount
Young coconut (buko), shredded or sliced2–3 cups
Pineapple, chopped small1–2 cups
SugarAbout 1/2 cup
Fine sea salt1/4 teaspoon
Vanilla extract1–1 1/2 teaspoons
Tapioca starch3–4 tablespoons
Cold water or coconut water2–3 tablespoons

II. Filling Preparation

  1. Transfer frozen filling from freezer to refrigerator and thaw for 12–24 hours.
  2. Place thawed filling into a saucepan over medium heat.
  3. Stir in sugar and salt if not already added.
  4. Mix tapioca starch with cold water or coconut water until smooth.
  5. When the filling starts to simmer, slowly stir in the slurry.
  6. Add vanilla extract.
  7. Cook for 1–2 minutes until glossy and thick.
  8. If too thick, add 1–2 teaspoons water or coconut water.
  9. If too thin, simmer longer or add more tapioca starch slurry.
  10. Cool completely before assembling the pie.
Important: Never put hot filling into the crust. It will melt the butter and make the crust soggy.

III. Crust Preparation

  1. Combine flour, oats, wheatgerm, sugar, salt, and black sesame seeds in a large bowl.
  2. Add the cold cubed butter.
  3. Rub butter into the dry ingredients until the mixture looks like coarse crumbs.
  4. Add cream cheese and 1 tablespoon ice water.
  5. Mix gently until the dough holds together.
  6. If needed, add the second tablespoon of ice water.
  7. Form into one large disk for a pie or several small disks for tartlets.
  8. Wrap and refrigerate for at least 1 hour.

The dough may be refrigerated for up to 3 days.

IV. Assembly

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease a 9-inch pie pan if desired.
  3. Roll out about 2/3 of the dough and fit it into the pan.
  4. If the dough becomes soft, chill the lined pan for 10–15 minutes.
  5. Pour in the cooled filling.
  6. Use the remaining dough for a full top crust, lattice, or crumble topping.
  7. Seal or crimp the edges.
  8. Optional: Brush the top with milk or cream.

V. Baking

Bake at 375°F (190°C) for 35–45 minutes.

The pie is done when:

If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.

VI. Cooling and Serving

  1. Remove the pie from the oven.
  2. Cool for at least 2 hours before slicing.
  3. This allows the filling to set fully.
  4. Serve warm, at room temperature, or chilled.

VII. Optional Variations