Adapted from Marjorie Priceman's "How to Make an Apple Pie and See The World" Apple Pie recipe.
Spoon the flour into your measuring cup, do not scoop the flour out of the container with the measuring scoop. Whisk in the salt. Using a knife or a pastry blender, cut in the cold butter, working quickly while butter remains as cold as possible. Mix the flour and butter with your hands until the largest bits are no larger than pea-sized. Add 1 T ice cold water at a time, just until the dough comes together and is moist. Stir with a fork until the dough forms a loose ball.
Split the dough in two equal parts. Place each ball of dough between two lightly floured pieces of wax paper. Sprinkle a bit of flour on the bottom piece, place the dough, sprinkle a bit of flour on top of the ball, place the top piece of wax paper, and roll the dough out into a 12" circle. Repeat with the second ball of dough.
Peel off the top piece of wax paper turning into your pie pan. Remove the wax paper, and trim around the edge. You can use the other pie crust for a top crust as with an apple pie, or you can use it for a second pie as with pumpkin pie. Refrigerate both until ready to use.
If you are making a pie that calls for an "egg wash", simply whisk together the maple syrup and dairy (or dairy sub), and then brush it onto the crust. You can also optionally, sprinkle a little sugar onto the wash.
Whisk together the sugar and spices. Whisk the eggs in a separate bowl. Using an electric mixer, mix in the milk and pumpkin with the eggs. Slowly add the sugar and spices mixture to the pumpkin mixture, until smooth and well combined. Pour into pie crust. Bake at 425 for 15 minutes, and then reduce heat to 350, and bake an additional 40-50 minutes, or until pie is set and knife comes out clean. Take the pie crust protector off the last 10 minutes. Cool pie on a wire rack for a couple hours. Serve immediately, or refrigerate.
Traditionally pie crust recipes call for a thin pie crust with this recipe being used for a top and bottom pie crust, or two separate pie shells. Personally, I like a thicker crust, and I use the entire recipe for one pie shell, and any extra pieces after I've shaped the edges, I bake on a cookie sheet, sprinkled with cinnamon and sugar.