How to Make Canadian Maple Sugar Pie, Part 1

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, corn syrup is more affordable

Make the dough using a 3-2-1 ratio: 3 parts all-purpose flour, 2 parts unsalted butter, and 1 part ice water.

Rub the flour into the butter until it breaks up into a very fine texture.

Make a well in the middle of the flour-butter mixture and add 1 cup of ice water.

Mix quickly to retain the cold temperature of the butter and prevent it from melting.

Refrigerate the dough for about 1 hour to firm it up before rolling it out.

Roll out the dough, turning it an eighth of a turn at a time to keep it circular.

Roll it out to about an eighth of an inch thick, stopping before the edges to maintain the shape.

Transfer the rolled dough to the pie dish by rolling it onto the rolling pin and unrolling it into the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens