Prepare the Butter Crust:

• Preheat your oven to 400°F (200°C).
• In a medium-sized metal bowl, combine the all-purpose flour, salt, and granulated sugar using a fork.
• Add the cold, cubed butter to the flour mixture and use your hands to crumble the butter into the mixture until it resembles tiny pebbles.
• Pour half of the ice-cold water into the mixture and start working the dough with your hands until all the water is absorbed. Add the rest of the water and continue mixing until a dough ball forms. Use the dough to clean your hands and the bowl.
• Wrap the dough ball in plastic wrap or parchment paper and refrigerate for 10 minutes.

Roll Out the Crust:

• After the chilling period, lightly flour a work surface and place the dough ball on it.
• Using a lightly floured rolling pin, roll out the dough into a large circle about 1/4 inch thick and 12 inches in diameter.
• Roll the dough around the rolling pin for easier transfer.
• Unroll the dough into a 9-inch pie dish, centering it. Lift the edges to tuck the dough into the dish.
• Tuck the excess dough hanging over the edges under itself to create a higher crust. You can crimp the edges or press them with a fork according to your preference.

Pre-bake the Crust:

• Line the crust with parchment paper and fill the center with pie weights or dried beans to prevent bubbling.
• Place the pie dish in the preheated oven and bake for 15 minutes or until the crust lightly browns.

Prepare the Filling:

• In a medium-sized bowl, combine the packed brown sugar, salt, and pumpkin spice.
• Add the canned pumpkin puree and whisk until fully combined.
• Pour in the sweetened condensed milk and whisk to incorporate.
• Crack the room-temperature eggs into the mixture and whisk until the filling resembles pumpkin pie soup.

Temper the Filling:

• Fill a pot with about 2 inches of water and bring it to a boil.
• Place the metal bowl with the pie filling on top of the boiling water, whisking constantly.
• Continue whisking for about 5 minutes or until the filling thickens (about twice as thick) and there are no clumps.

Assemble and Bake:

• Remove the pre-baked pie crust from the oven and let it cool.
• Remove the weights from the pie crust.
• In a small bowl, prepare an egg wash by mixing one egg and a tablespoon of water.
• Lightly brush the egg wash over the pie crust until it's lightly glazed.
• Pour the prepared pie filling into the crust and tap the sides of the dish to remove air bubbles.
• Bake in the preheated oven at 400°F for 20 minutes or until the pie is lightly browned on top. If the crust starts to brown too much, cover the edges with aluminum foil.
• To check if the pie is done, tap the sides of the dish; it should jiggle slightly at the center. If it wiggles instead of jiggles, return it to the oven for another 5 to 10 minutes.

Remove from Oven, Let Cool Completely, and Enjoy