Adapted from Mark Bittman’s Flaky Pie Crust from How to Cook Everything
1 1/8 cups all purpose flour, plus a little extra for dusting when rolling out the crust
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into cubes
About 3 tablespoons ice water (you might need more if the dough seems too dry)
Place the flour, sugar and salt into the bowl of a food processor and pulse 2 or 3 times to combine the ingredients.
Add the butter and pulse about 10 times or until the mixture looks like coarse cornmeal.
Remove the mixture from the food processor and place in a medium mixing bowl. Drizzle the ice water over the flour-butter mixture. Bring the mixture together using a wooden spoon or spatula. You can also use your hands. If the mixture seems too dry, add more water starting with another 1/2 tablespoon.
Form the dough into a disk and wrap it in parchment paper. Place in the freezer for 30 minutes.
Remove the dough from the freezer. Sprinkle some flour on piece of parchment paper you just unwrapped from around the dough. Then sprinkle some flour on the disk of dough.
Roll the dough by turning the parchment a half turn after rolling a few times. Roll out the dough to about 1/4 inch thickness and 10 inches in diameter ( a littler bigger than the pie plate).
Place the pie plate upside down on the dough. Pick up the parchment/dough/pie plate and turn it all over at once. This will place the pie dough right into your pie plate.
Remove the parchment. Gently press the dough into the pie plate. Fold any extra dough under to make the dough even with the outside edge of the pie plate. Then decorate (or not) by pressing with a fork or your fingers.
Place the pie plate in the freezer for at least 30 minutes. Remove from the freezer and add the pumpkin pie filling. No need to pre-bake the crust this time.
If the crust starts to brown too much around the edges, you can cover the edges with pieces of aluminum foil or little pie crust covers you can buy.