Vermont Maple Sugar Pie With Flaky Pie Crust

To make crust: In a large mixing bowl, blend together flour, sugar and salt with a fork. Cut in shortening with a pastry cutter.

In a small bowl, beat together water, egg yolk and vinegar. Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky). Using your hands, shape dough into a disc and refrigerate at least 1 hour.

Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8 inch thick. Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan. Fold under and crimp edge with fingers to make a high fluted border. Chill at least 30 minutes.

To make filling: In a large bowl, whisk together all filling ingredients until smooth. Pour into chilled pie crust.

Bake about 35 minutes at 375 degrees F, or until edges are set but center jiggles slightly. Cool to room temperature on a wire rack. Serve with ice cream or whipped cream.

Recipe Source: adapted from Tom Bivins, executive chef at the Old Tavern in Grafton, Vermont.