Quebecs Maple Sugar Pie
Makes one 11" tart
Pie weights or raw rice for weighting shell
1 cup granulated maple sugar*
1/4 cup all-purpose flour
1 1/2 cups heavy cream
Accompaniment: whipped cream
In a bowl whisk together maple sugar and flour. Add cream and whisk until smooth. Pour filling into shell and bake in middle of oven 45 minutes, or until fling is set. Cool pie to warm in pan on rack and remove rim.
Serve pie warm or at room temperature with whipped cream.
Pastry Dough
The amount of water necessary to make pastry dough is likely to change slightly from time to time, depending on variables such as humidity and the moisture content of butter and even, believe it or not, flour.
Can be prepared in 45 minutes or less, but requires additional unattended time.
3/4 stick (6 tablespoons) cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water
.
Pastry Dough
Cut butter into 1/2-inch cubes. To blend by hand: In a bowl with your
fingertips or a pastry blender blend together flour, butter, shortening, and
salt until most of mixture resembles coarse meal with remainder in small
(roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over
mixture and gently stir with a fork until incorporated. Test mixture by
gently squeezing a small handful: When it has proper texture it should hold
together without crumbling apart. If necessary, add enough remaining water,
1 tablespoon at a time, stirring until incorporated and testing, to give
mixture proper texture. (If you overwork mixture or add too much water,
pastry will be tough.)
To blend in a food processor: In a food processor pulse together flour,
butter, shortening, and salt until most of mixture resembles coarse meal
with remainder in small (roughly pea-size) lumps. Add 2 tablespoons ice
water and pulse 2 or 3 times, or just until incorporated. Test mixture by
gently squeezing a small handful: When it has proper texture it should hold
together without crumbling apart. If necessary, add enough remaining water,
1 tablespoon at a time, pulsing 2 or 3 times after each addition until
incorporated and testing, to give mixture proper texture. (If you
overprocess or add too much water, pastry will be tough.)
To form dough after blending by either method: Turn mixture out onto a work
surface and divide into 4 portions. With heel of hand smear each portion
once in a forward motion to help distribute fat. Gather dough together and
form it, rotating it on work surface, into a disk. Chill dough, wrapped in
plastic wrap, until firm, at least 1 hour, and up to 1 day.