- In the bowl of a food processor, add the flour, salt, and sugar. Pulse for few seconds. Add the butter and pulse for a few seconds at a time, until the mixture has a grainy texture. Add the ice-cold water. Pulse again, a few seconds at a time, adding a little water if necessary, until the dough just begins to form. Remove the dough from the food processor. Shape into a ball with your hands. Dust with flour and cover in plastic wrap. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Roll out the pastry dough and line a 23-cm (9-inch) pie plate with a removable bottom or a 20-cm (8-inch) Pyrex pie plate. Refrigerate for 30 minutes. Prick the whole surface of the dough with a fork. Cover with aluminum foil and fill with dried beans. Bake for 20 minutes. Remove the beans and foil. Return to the oven and bake for about 25 minutes, until the crust is golden brown.
- In a saucepan, bring the maple syrup to a boil with the pecans. Cook over medium heat, stirring constantly with a wooden spoon, until the maple syrup crystallizes (become grainy) on the pecans, about 15 minutes. Avoid overcooking as this can make the sugar hard like candy. Spread the pecans on a baking sheet lined with parchment paper. Cool completely. Crush and set aside.
- In a saucepan, melt the butter. Add the flour and cook for 1 minute. Do not let brown. Add the maple syrup and cream. Cook and stir until it boils. Pour the filling into the cooled pastry and let the pie cool at room temperature. Sprinkle with the pecans. Refrigerate for about 1 hour. Serve warm or at room temperature.