- 1 cup all-purpose flour
- 1 Pinch of fine salt
- 1/4 cup cold unsalted butter, cut into small cubes
- 3 tablespoons cold water
- 1/4 cup butter, at room temperature
- 1/4 cup corn starch
- 1 1/2 cup maple syrup
- 1/2 cup water
- Pinch of salt
- 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.
Method of pie crust
- 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 180 ˚C (350 ˚F).
- Roll out the dough on a floured work surface to a thickness of 3 to 4 mm (1/8 in).
- Line a 23 to 25 cm (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 250 ml (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.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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