• Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare the Crust:

• Mix the flour and salt in a large bowl.
• Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
• Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Blind Bake the Crust:

• Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
• Transfer the dough to the pie dish, trim the edges, and crimp as desired.
• Line the crust with parchment paper or aluminum foil and fill with pie weights or uncooked rice.
• Bake in the preheated oven for 15 minutes.
• Remove the parchment paper and weights or rice then bake for an additional 5-7 minutes until the crust is lightly golden. Let cool slightly. ** See Notes Below**

Prepare the Filling:

• Whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt in a large bowl until smooth and well combined.
• Pour the filling into the partially baked crust.
• Bake in the preheated oven at 375°F (190°C) for 15 minutes.
• Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. The crust should be golden and the center has a very slight jiggle. It will continue to cook as it cools.

Cool:

• Allow the pie to cool on a wire rack for at least 2 hours before serving.
• Serve with a dollop of whipped cream if desired.