Cut the butter into small cubes, about an inch big. Place in a dish and put back in the fridge while mixing other ingredients.
Mix flour, sugar, salt and pumpkin pie spice in a bowl.
Add the butter cubes to the flour mix and mix well with a dough blender or 2 forks. You will have small chunks of butter and that is good, they will make the crust flaky.
Add 2 tablespoons of ice water and mix with a fork. If needed add more 1 tablespoon at a time. It should be clumps but you can pinch it into a ball with your hands.
Wrap in plastic wrap and place in the fridge for at least 2 hours before rolling out or up to 2 days before.
When ready to roll out, remove from the fridge and allow it to sit for 5 minutes.
Lightly flour the surface you are rolling it on. Also sprinkle a little flour on top of the dough and spread it around with you hand.
As you are rolling out, you want to flip it over a couple times and lightly flour the rolling surface again to prevent it from sticking.
Press down into the pie dish, add the pie filling and bake according to the directions for the pie.
Notes
Nutritional values are estimated.It is recommended you keep the pie crust in the fridge for no longer then 2 days, but you can freeze it. Wrap it well in freezer plastic (it is thicker) or in plastic wrap and place in a freezer bag. It should last up to 6 months if wrapped properly.