Homemade Pumpkin Pie: My Flaky-Crusted Family Classic

Instructions:

1. Combine flour and salt in a food processor or large bowl.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
5. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt.
6. In a separate bowl, whisk together eggs, evaporated milk, heavy cream, and vanilla extract.
7. Slowly pour the wet ingredients into the dry ingredients, whisking until smooth and combined.
8. On a lightly floured surface, roll out the pie dough to a 12-inch circle.
9. Carefully transfer the dough to the pie plate, trimming and crimping the edges as desired.
10. Pour the pumpkin filling into the prepared pie crust.
11. Bake in a preheated oven at 425°F (220°C) for 15 minutes.
12. Reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until the filling is set with a slight jiggle in the center. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
13. Let the pie cool completely on a wire rack before slicing and serving.