Buko Pie

For the Double Crust Pie:
2 cups all purpose flour
1 tsp. salt
⅓ cup margarine or butter
⅓ cup shortening
3 to 4 tbsp. cold water

Using two knives, cut shortening and butter or margarine into the flour and salt mixture.  Cut until the pieces are about the size of peas. Moisten with cold water and gather into a ball.
Divide into two parts.  Roll out the dough to fit the bottom of the pie plate.  Reserve the other for the top.

Buko Filling:
2 cps buko meat, scraped
¾ cup sugar
½ evaporated milk
½ cornstartch dispersed in
½ cup buko water

Mix all ingredients in a saucepan.  Cook, stirring constantly until thick.  Pour into pastry lined pan.  Top with a second crust and bake at 400°F until top is golden brown.  Top crust should be perforated with holes to allow steam to escape while baking. Serve cold.