Make the All-Butter Pie Crust: Combine flour and salt in a mixing bowl. Cut in chilled butter until it resembles coarse crumbs. Add ice water gradually until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Blind Bake the Pie Crust: Preheat oven to 375°F (190°C). Roll out dough on a floured surface to 1/8-inch thick, transfer to pie pan, and chill for 15 minutes. Dock the bottom with a fork, fill with weights, and bake for 15 minutes. Remove weights and bake for an additional 10-12 minutes until golden.

Prepare the Maple Cream Filling: Whisk sugar and salt with egg yolks until smooth. Stir in heavy cream and milk, then cook over medium heat, stirring until thickened (5-7 minutes). Remove from heat, add butter and vanilla, stirring until combined.

Assemble and Chill the Pie: Pour maple cream filling into cooled crust, spread evenly, cover with plastic wrap, and refrigerate for at least 4 hours until set.

Make the Optional Whipped Cream Topping: Chill mixing bowl and beaters for 10 minutes. Add heavy cream, beat until soft peaks form, then add powdered sugar and vanilla, whipping until stiff peaks form. Drizzle in maple syrup if desired.