In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs and butter is pea-size. With processor running, add 13 tablespoons (195 grams) ice water in a slow, steady stream just until dough comes together; add remaining 1 tablespoon (15 grams) ice water, if needed. (Mixture may appear crumbly. It should be moist and hold together when pinched.) (Alternatively, in a large bowl, stir together flour, sugar, and salt. Using your fingers or a pastry blender, cut in cold butter until mixture resembles coarse crumbs and butter is pea-size. Make a well in center, and add 13 tablespoons (195 grams) ice water; add remaining 1 tablespoon (15 grams) ice water, if needed. Stir with fingers, and knead dough together just until dry ingredients are moistened.)
Turn out dough, and lightly knead to bring together. Divide in half (about 530 grams each). Shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Bake from Scratch at https://bakefromscratch.com/november-lattice-topped-pumpkin-pie/