For the Crust:

• Begin by placing the flour, sugar, and vegetable shortening in a large enough bowl and mix them until you achieve a crumbly consistency.
• Introduce the salt and egg, and continue mixing by hand until well combined.
• Then, add water, 1 tablespoon at a time to avoid making the dough too loose, while gently kneading until a dough forms.
• Wrap the dough in cling film and allow it to rest in the fridge for 30 minutes. This step ensures the crust turns out nice and tender.

For the Filling:

• Place the coconut water and sugar in a pot over medium heat, stirring gently.
• Once the sugar has completely dissolved you can add the coconut meat and bring the mixture to a simmer.
• After 5 minutes stir in the vanilla extract.
• Reduce the heat, and mix in the cornstarch-water. Keep stirring until the mixture thickens into a creamy consistency, then set aside to cool.

Baking the Pie:

• Preheat your oven to 180 °C/ 356 °F with the fan on.
• Next, retrieve the dough from the fridge. Sprinkle some flour over your work surface and divide the dough into two equal portions.
• Roll out one of the potions using a rolling pin, while keeping the other half aside for the top crust.
• Place the rolled-out dough into a round non-stick baking pan and make holes in it with a fork.
• Pour the cooled buko filling into the baking pan and spread it evenly. Roll out the remaining dough half and cover the filling. Seal the edges by pinching them with your fingers or using a fork.
• Don't forget to create openings on the pie's top to allow air to escape while baking. Brush the surface with egg wash, then place the pie in the oven and bake for 35-40 minutes until nicely golden. Please note that baking time may vary depending on your oven.
• Once done, remove the pie from the oven and allow it to cool before slicing into portions and serving.

Bon Appétit!