Buko Pie

Mix flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.

. Combine the egg yolk, vinegar and water. After that, slowly add the liquid to the flour mixing until dough can be handled.

.Divide the dough into 2; one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.

. Fit dough into a pie plate, letting sides hang.

. Roll out remaining dough for the crust.

. Set it aside for a while.

. Combine filling ingredients in a thick saucepan.

. Cook and sti constantly to thicken. Cool then pour into prepared crust.

. Cover with top crust; flute or crimp edges together to seal.

). Bake for 1 - 1.5 hrs. at 425 degrees F