Yield: 12 servings (one 9" pie)
All-Butter Pie Dough
- 1 Tbsp apple cider vinegar or distilled white vinegar
- ½ cup (114g) water
- 1 ¼ cups (150g) all-purpose flour
- 2 Tbsp (20g) Mount Mansfield Maple Pure Vermont Maple Sugar
- ½ tsp kosher salt
- ½ cup (113g) unsalted butter, cold and cubed
- Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
- In a large bowl, whisk together flour, maple sugar, and salt.
- Add cold, cubed butter to flour mixture, tossing around gently to coat. With pastry blender in one hand, cut in butter while rotating bowl in quarter-turns with your other hand. Stop once the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
- Add ice cold water-vinegar mixture one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky. You should only be adding 4–5 tablespoons of water total.
- Wrap dough in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
- When you’re ready to create your crust, flour your work surface and rolling pin. Retrieve dough from fridge, place on your well-floured surface, and sprinkle top with a little bit of flour.
- Begin gently rolling out the dough into a circle, making sure to pick up and rotate the dough every few rolls.
- Once your dough is roughly a 12–14" circle and ⅛- to ¼-inch thick, gently place dough into your pie dish. Delicately press dough into bottom and up sides of dish.
- Trim edges of dough to an even 1" overhang around pie dish.
- Roll edges underneath themselves to create the crust rim. Crimp or style rim however you like. (Check out King Arthur or Food52 for some fun crimping ideas.)
- Place pie crust in fridge for at least 30 minutes.
- Heat oven to 400°F.
- Retrieve crust from fridge. Slightly crumple a piece of parchment paper, then use to line crust, making sure parchment reaches all the corners of the dish.
- Fill with pie weights or at least 1 lb of dry beans, then place in oven.
- After 15 minutes, check to see if crust is dry. Don oven mitts and gently pull up one corner of the parchment paper. If it sticks or bottom crust looks wet, put pie back in oven and check again every 2 minutes until dry.
- Once crust is dry, remove parchment and weights. Dock pie crust (prick bottom a few times with a fork).
- Return crust to oven without parchment or weights and bake for an additional 5–10 minutes.
- Allow crust to cool completely on a wire rack.
Filling & Baking
- 1 large egg
- 1 Tbsp heavy cream
- 1 ½ cups (234g) Mount Mansfield Maple Pure Vermont Maple Sugar
- 1 ¼ cups (284g) heavy cream
- ¼ cup (57g) whole milk
- ¼ cup (28g) cornstarch
- ¼ tsp kosher salt
- After your pie crust is cool and you’re ready to create your pie, heat oven to 400°F.
- Make egg wash by whisking together egg and heavy cream. Brush onto crimped edges of pie crust.
- In a large bowl, whisk together all ingredients for the maple filling until smooth. Pour into pie crust.
- Bake for 10 minutes. Reduce oven temperature to 375°F and bake for an additional 35–45 minutes or until crust is golden brown and filling is set-ish. (Filling will appear set around the outside, but it will still be a little wobbly in the centre. It’ll continue to set as it cools.)
- Transfer pie to wire rack and allow to cool to room temperature. Then refrigerate for at least one hour before serving, preferably with some homemade whipped cream.