Even non-bakers can make this easy pie dough, and to die for maple sugar pie – trust us on this one!
In a large bowl, combine flour, sugar and salt.
Cut the shortening or butter into the flour mixture until it resembles coarse meal.
Ina small bowl, combine the egg, vinegar and 4 tbsp of the cold water. Add the wet mixture gradually to the dry mixture with a fork. Add extra tbsp of water as needed just until the mixture comes together and can form a ball, or two (if you are making 2 pie doughs). You can keep pie dough in the fridge for a couple of days, or freeze it.
Chill dough in the fridge for 10-15 minutes.
Roll out the dough between two sheets of parchment paper, transfer the dough to a 9 inch pie plate.
AT THIS POINT YOU HAVE 2 OPTIONS:
1) You can bake the pie dough at 425F (220C) for 10 minutes, then reduce to 325F (165C) for another 15 minutes or until golden brown.
2) You can make your maple sugar pie filling and bake all at once.
Gluten-free MAPLE SUGAR PIE FILLING
Move your oven rack to the lowest position and preheat your oven to 400F (205C).
Take a medium size bowl and mix the cornstarch with the flour. Add the maple syrup, cream, egg and vanilla and whisk until well blended and the corn starch has completely dissolved.
Pour the maple syrup mixture into the pie dough.
Bake on the bottom oven rack for 40-45 minutes, until the center looks cooked. Let cool for at least an hour 15 before serving. Serve with a dollop of whipped cream!
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