While the pumpkin is cooking, make the crust.
In a large bowl, combine the flour and salt.
Add in the butter and work into the dough with a fork until the mixture is crumbly.
Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened.
Divide the dough in half, shape each half into a ball and flatten slightly.
Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round.
Transfer to a 9-inch-diameter glass pie dish.
Fold the overhangs under and crimp decoratively.
Pierce the dough all over with a fork.
Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes.
Remove the foil and beans. Reduce the oven temperature to 350°