1. Whisk flour, sugar, and salt in a bowl.

2. Cut cold butter into the flour until mixture resembles coarse crumbs.

3. Add ice water one tablespoon at a time until dough just comes together.

4. Form dough into a disk, wrap in plastic, and chill for at least 1 hour.

5. On a floured surface, roll dough into a 12-inch circle and fit into a 9-inch pie pan.

6. Trim and crimp edges, then chill for 20 minutes.

7. Preheat oven to 375°F (190°C).

8. Line crust with parchment and fill with weights; bake 15 minutes.

9. Remove weights and parchment, bake 5–7 minutes more until lightly golden.

10. Reduce oven to 350°F (175°C).

11. Whisk melted butter, maple syrup, and brown sugar until smooth.

12. Add eggs one at a time, then stir in cream, vanilla, and salt.

13. Pour filling into pre-baked crust and tap to release air pockets.

14. Bake 40–45 minutes until center wobbles slightly.

15. Cool on a wire rack for at least 2 hours before slicing.