In a mixing bowl, whisk together the flour, salt, and sugar.

Add the chilled, diced butter to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time. Mix just until the dough holds together.

Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, remove the dough from the fridge and roll it out into a 12-inch circle on a lightly floured surface.

Carefully transfer the rolled dough to a 9-inch pie dish and gently press it into the dish.

Preheat your oven to 425°F (220°C). Line the crust with parchment paper and fill it with dried beans or pie weights, then bake for 10 minutes.

Remove the weights and parchment, then let the crust cool before filling it with your desired pumpkin filling.