Mix the flour and salt in a large bowl.

Pour the flour mixture into a food processor and add the cold butter. Process the mixture until you have a crumbly, course meal.

Add 1 tablespoon of maple syrup plus 4 tablespoons of cold water and process. The texture may still be crumbly. Keep adding water one tablespoon at a time until the dough comes together into a ball. Don’t add so much water that the texture becomes sticky.

Carefully remove the dough from the food processor and divide into two balls. Flatten the balls into discs and cover each disc with wax paper. Refrigerate for 30 minutes.

Roll out both pieces of dough on a floured work surface. I like to roll the dough into a large circle directly on the wax paper so it’s easy to transfer it to the pie dish. Each crust should be about 1/4 inch thick. If you’re doing a covered pie, the bottom crust should be a little bigger than the top one.

Place the crust in a 9-inch pie dish. Gently press it into the dish so that the crust edge reaches at least as far as the edge of the pan. Then fill the dish according to the recipe you’re using. This crust works well for quiche or pie.

Trim the excess crust around the edges of the pan with a sharp knife. Bake according to the recipe you’re using.