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1
make the crust In a food processor, pulse the flour with the salt.
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2
Add the butter and pulse until it is the size of small peas.
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3
Add the ice water and pulse until the pastry is moistened.
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4
Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until the dough comes together.
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5
Pat the pastry into a disk, wrap in plastic and refrigerate until firm, about 30 minutes.
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6
make the crust Preheat the oven to 425.
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7
On a lightly floured work surface, roll out the dough to an 11-inch round.
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8
Ease the round into a 9-inch pie plate.
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9
Trim the overhanging dough to the edge of the pie plate and refrigerate the shell for 20 minutes.
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10
make the crust Line the pie shell with parchment paper and fill it with dried beans or pie weights.
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11
Bake the shell for about 10 minutes, just until dry.
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12
Remove the parchment and beans and bake the crust for about 10 minutes longer, until lightly golden.
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13
Reduce the oven temperature to 350 and let the shell cool completely.
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14
make the filling In a food processor, combine the flour, maple sugar and salt and pulse to combine.
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15
Add 1 tablespoon of the maple syrup and pulse until blended, then add the butter and pulse until the mixture resembles coarse, wet sand.
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16
make the filling In a medium bowl, whisk the hot water with the baking soda.
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17
Whisk in the remaining cup plus 2 tablespoons of maple syrup and the molasses, then whisk in the egg.
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18
Add 1 1/3 cups of the flour mixture and whisk until the filling is uniform in color.
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19
Pour the filling into the cooled pie shell and sprinkle the remaining flour mixture (about 2/3 cup) on top.
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20
make the filling Bake the pie for 35 to 40 minutes, until golden brown and set.
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21
Let the pie cool completely before serving.
