Pie Crust: Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and
shortening until it looks like flaky meal. Sprinkle in ice water. Work into a ball
that cleans the sides of the mixing bowl. (To mix in a food processor, place dry
ingredients in the work bowl, top with pieces of cold butter and shortening, and
pulse until mealy. With machine running, pour in ice water all at once. When dough
forms a ball that knocks around the sides of the bowl, stop machine at once.)
Flatten dough into a disk, wrap with plastic wrap, and chill 30 minutes.
Roll dough into a circle 3 to 4 inches wider than a 9-inch pie plate, set in
the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold
overhang under so it is even with plate's rim and crimp into large flutes. Chill
30 minutes while preparing filling.
Maple Filling: Heat oven to 350 degrees F. Place first five ingredients in a
heavy saucepan and cook over low heat for 10 minutes. Beat egg and add it to the
mixture. Pour filling into chilled pie shell. Bake for 30 to 40 minutes. Slice and
serve warm on plates with a thick layer of cr me fra che or plain cream, poured
over and down the sides of each wedge.
Creme Fraîche: Put cream into a jar with a lid. Add buttermilk. Screw on the
lid and leave the jar at a warm room temperature for 24 hours, then chill the thickened
cream. The cream should thicken.