In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Preheat the oven to 350 degrees F.

Add the potatoes to a large pot of cold, salted water.

Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Drain in a colander in the sink.

Mash the potatoes in a large bowl.

Add the evaporated milk, brown sugar, butter, vanilla, cinnamon and eggs.

Mix together until smooth.

Pour the mixture into the pie crust / pan and bake for 25 minutes. Serve!