• Preheat the oven to 400 degrees.
• Roll the dough out on a floured work surface until about 12 inches in diameter and 1/8-inch thick. Rotate the dough often to ensure it’s not sticking and is of even thickness. Add more flour to your work surface and rolling pin as needed.
• Carefully transfer your dough to a deep-dish pie plate. Gently press the dough into the bottom and up the sides, allowing some of the pastry to rest on the rim of the plate. Use a fork or your fingers to create a decorative edge.
• To prepare the filling, in a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla. Whisk until smooth and creamy. Pour the filling into the prepared crust.
• Bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 50 to 60 more minutes, until a knife inserted near the center comes out clean. Cool completely (at least 1 hour) before serving. For a chilled pie, refrigerate after one hour.
• Refrigerate leftover pie for up to 3 days.

To Make the Pie Crust (if you're making one from scratch)

• Place your cubed butter in the freezer for 10 minutes. In the bowl of a food processor, combine the flour, granulated sugar, and salt. Pulse a few times to combine. Add the cold butter and pulse on and off until the butter pieces are uniform in size, and about pea-size. Add a few tablespoons of the ice-cold water pulse a few times (briefly) to moisten.
• Continue adding the water, a few tablespoons at a time, and pulse until the dough sticks together; it will look crumbly but will stick together when pressed between two fingers. You may not need all the water.
• Transfer the dough to a clean work surface and press together until you have a cohesive mound. Wrap the dough in plastic wrap and shape into a 4-inch disk. Refrigerate for at least 1 hour before rolling out.