MARK BITTMAN'S MAPLE PIE

Ingredients
Flaky pie crust:
 * 1 cup plus 2 tbsp flour
 * 1 tsp sugar
 * 1/2 tsp salt
 * 1 stick very cold butter, cut into chunks
 * 3 tbsp ice water, plus more if necessary

Filling:
 * 1/2 cup cream
 * 2 tbsp cornstarch
 * 1 1/4 cups maple syrup
 * 4 tbsp (1/2 stick) butter, cut into cubes
 * 2 eggs, beaten
 * 1/2 tsp salt

Directions
Crust:
 * 1) Using a food processor, pulse the flour, sugar and salt to combine.
 * 2) Add butter; pulse until it is just barely blended and the butter is broken down to the size of peas. (By hand: Combine dry ingredients and butter in a large bowl. With a pastry cutter, work butter pieces into flour, until the mixture has the texture of small peas.)
 * 3) Add 3 tbsp ice water (not just cold water) to the flour mixture. Process for about 5 seconds, just until the dough begins to clump together, adding more ice water if necessary (or a little more flour if you add too much water).
 * 4) Transfer dough to a quart-size plastic zipper bag.
 * 5) Press dough into a disk by mushing along the outside of the bag into a thick disk shape. It’s important not to overheat or overwork the dough; squeeze it with enough pressure just to hold it together.
 * 6) Freeze for 10 min. or refrigerate for at least 30 minutes before rolling.
 * 7) Dust a large pinch of flour over your work surface. Sprinkle a little more flour on top of the dough and dust the rolling pin with flour.
 * 8) Roll dough out into circle that is 2 inches larger than pie plate and less than 1/8 inch thick.
 * 9) Press dough into dish without squishing or stretching it. Patch any tears with small scrap of dough.
 * 10) Trim excess to about 1/2 inch all around. Tuck edges under themselves so dough is thicker on the rim and crimp the edges as desired. Chill until crust feels cool to the touch.
 * 11) Heat oven to 350 degrees.
 * 12) Prick dough with fork before prebaking.
 * 13) Line the shell with buttered foil and fill with weights.
 * 14) Bake crust for 10-12 minutes, just until edges start to color a bit.
 * 15) Remove foil and weights and bake until bottom begins to color, 10-12 more minutes.
 * 16) Leave oven on at 350 degrees and cool crust slightly on rack.

Filling:
 * 1) Whisk cream and cornstarch together to make a slurry.
 * 2) In a heavy saucepan, bring maple syrup to a simmer over medium-high heat.
 * 3) Reduce heat if necessary. Wisk in cream mixture, lower heat and whisk frequently for 2-3 minutes, until slightly thickened.
 * 4) Remove pan from heat, stir in butter until melted and let cool just until lukewarm.
 * 5) Add eggs and salt and beat until smooth.
 * 6) Place pie plate on a baking sheet. Fill shell with maple filling.
 * 7) Bake for 45-55 minutes or until top of pie is bubbly and golden brown (shakes like Jell-O in the center but moist and firm along the edges).
 * 8) Cool on a rack and serve warm or at room temperature.


 * Source: http://www.stuyalumni.org/news/stuythanksgiving-mark-bittman-76-maple-pie/