Note that the ingredient list for the pie crust is for 1 crust. This pie recipe requires a bottom and a top crust. Double the ingredients but make the two crusts separately. A third batch may be required for the decoration if you don’t have enough excess dough but is optional.
Add flour, sugar and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until the mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.
Dump the dough out onto a lightly floured board, gather together and shape into a disk. Wrap in plastic and rest in the fridge for an hour.
Repeat the above two steps for the second pie crust and third if making.
When the pie dough is ready, take one disk out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim all the excess dough leaving just enough to cover the edge of the pie dish. Save the excess dough for later.
Cover the pie dish with plastic wrap and store in the freezer.
Take out the second disk of pie dough and roll out a rectangle about 12”x14”. Use a pizza wheel to cut into 12 strips about 1 3/16” wide by 12” long. I used the width of my wooden ruler for the dough strip width measurement. Place them on a parchment lined baking sheet and store in the refrigerator.
Combine the excess dough from the first and the second pie disk, roll it out to thickness between 1/8” and 1/4”. Use a maple leaf pie crust stamp and cut out as many leaves as you can. Place leaves on a parchment lined baking sheet and freeze until needed.
You’ll need at least 25 - 30 maple leaves. If you don’t have enough, roll out the third disk of pie dough to stamp out more maple leaves.