- 1/4 cup butter, at room temperature
- 1/4 cup corn starch
- 1 1/2 cups maple syrup (preferably dark syrup for its robust flavour)
- 1/2 cup water
- 1 pinch of salt
- 1 cup all-purpose flour
- 1 pinch of fine salt
- 1/4 cup cold unsalted butter, cut into small cubes
- 3 tablespoons cold water
- Melt the butter in a saucepan over a gentle heat. Remove from the heat, add the corn starch and mix together well.
- Add the maple syrup, water and salt, whisk together and return to the heat.
- Turn up the heat and bring to the boil, cooking until the mixture thickens. Leave to cool for 20 minutes.
- Pour into the previously cooked pie crust and leave to rest for 1 hour before serving.
- In a large bowl, combine the flour and salt. Using a pastry blender or two knives, cut the butter into the mixture so that it takes on a crumbly texture.
- Gradually add the water while lifting and turning the mixture with a fork. Add just enough water one teaspoon at a time so that the dough comes together into a single mass.
- Form the dough into a ball. Cover it in cling wrap and put it in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 ˚F.
- Roll out the dough on a floured work surface to a thickness of 1/8 in.
- Line a 9 -10 in pie tin with the dough.
- Prick the dough with a fork, then lay a sheet of baking parchment or aluminum foil on top. Put about 1 cup of dried beans on the baking parchment.
- Bake in the centre of the oven for 15 minutes. Remove from the oven and remove the sheet with dried beans (keep the beans for future pie crusts)
- Leave to cool before filling.
Advice from Maple experts
Chill for 30 minutes