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Make the filling: Combine shredded buko, coconut water, condensed milk, sugar, and a pinch of salt in a saucepan. Simmer, then add cornstarch slurry and stir until thickened. Let cool completely.
Make the dough: Mix flour, sugar, and salt. Cut in cold butter until crumbly, then add ice water until a dough forms. Chill.
Assemble: Roll out dough and cut into circles or rectangles. Add buko filling, fold over, and crimp the edges. Chill briefly.
Preheat air fryer to 350F. Brush pies with egg wash and sprinkle with sugar.
Air fry until golden and crisp, flipping halfway through 5 minutes per side.