Combine the flour and salt in a mixing bowl. Cut in the butter or margarine with a pastry blender or two knives, until small, pea-sized balls have formed.
In a cup, stir together the 5 tablespoon of cold water and the cold vinegar.
Add 1 tablespoon of the cold water-vinegar at a time to the flour and butter mixture, tossing with a fork. Once the crust dough thickens, knead it gently.
Form the dough into a ball and then place onto plastic wrap. Fold the plastic wrap around the dough and freeze for 10 minutes. Then place in the refrigerator until ready to roll out.
Roll out on a cinnamon-floured surface. Fold into quarters to move it into the greased pie plate.
Bake at 425 F for 7 to 8 minutes, then add the filling and follow baking directions from the recipe on the pumpkin can.
Enjoy your pie!