Easy Pumpkin Pie (Edit recipe)

Prepare the crust

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

Roll out and blind bake the crust

1. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
2. Transfer the dough to the pie dish, trim the edges, and crimp as desired.
3. Line the crust with parchment paper or aluminum foil and fill with pie weights or uncooked rice.
4. Bake in the preheated oven for 15 minutes.
5. 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

1. 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.
2. Pour the filling into the partially baked crust.
3. Bake in the preheated oven at 375°F (190 °C) for 15 minutes.
4. 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

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