60ml (1/4 cup) cold unsalted butter, cut into small cubes
45 ml (3 tbsp) cold water
60 ml (1/4 cup) butter, at room temperature
60ml (1/4 cup) corn starch
375 ml (1 1/2 cup) maple syrup
125 ml (1/2 cup) water
Pinch of salt
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 (180 ˚C).
Roll out the dough on a floured work surface to a thickness of 3 to 4 mm (1/8 inch). Line a 23 to 25 cm (9 -10 inch) 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 250ml (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.
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.