For the All-Butter Pie Crust:
1 1/4 cup unbleached white flour
1 stick (1/2 cup) cold butter
1/4 teaspoon salt
about 3 to 5 tablespoons ice water

For the Maple Pie Filling:
1 1/2 cups pure maple syrup
6 tablespoon butter
1/2 cup whipping cream
1 tablespoon unbleached white flour
1/4 teaspoon salt
2 eggs

1. Cube the cold butter into small pieces and then incorporate it into the flour and salt, using a pastry blender or a food processor, until it is the size of tiny peas. Add the ice cold water, a tablespoon at a time and mix until the dough comes into a ball. Be careful not over handle the dough which will result in a tough pie crust. Flatten the ball of dough into a disc, wrap in parchment paper or plastic and let it rest in the refrigerator for about an hour.

2. In a heavy saucepan over medium heat, bring the maple syrup just to a boil. Cook the maple syrup at a gentle bubble, reducing the heat if necessary, for 5 minutes. Remove the saucepan from the heat and stir in the butter until melted. Add the cream and stir. Transfer about 1/2 cup of the mixture to a small bowl, whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Beat the eggs in a small bowl and then whisk them into the mixture in the saucepan. Mix together briefly, until the consistency is smooth and even.

3. Roll out the pie dough and place it in a 9 inch pie plate. Pour the warm filling into the pie shell. Bake it in a preheated oven 350 degrees, on a rack positioned in the middle of the oven, for about 50-60 minutes or until the centre is golden brown and bubbly, and relatively firm when lightly jiggled back and forth.

4. The pie should ideally be allowed to cool completely before slicing, minimum of 1 to 2 hours.

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