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1
In a large bowl, whisk the dry ingredients (everything up to and including the salt) together.
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2
Cut the coconut oil into chunks, and add it to the dry ingredients. Using a pastry cutter, cut the oil into flour until you have a mixture resembling coarse crumbs.
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3
Drizzle in the ice water a tablespoon at a time. Use a wooden spoon to stir gently.
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4
Squeeze the dough together: If it crumbles you need to add more water, a little bit at a time, until the dough holds together.
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5
Gather the dough together with your hands and shape it into a flat disk (if you are noticing a lot of cracks and the dough looks dry, you can always break the dough back up and add more water -- you can't overwork gluten-free pie dough, which makes it very forgiving in that way).
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6
Loosely wrap the dough with plastic wrap and refrigerate it for 30 minutes.
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7
Grease a 9-inch pie pan with coconut oil, and set it aside. Remove your dough from fridge and line a work surface with a large piece of parchment paper. Flour parchment, place the dough on top, and let it rest for 5 to 10 minutes.
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8
Using a rolling pin, roll out dough to an 11-inch round, gently turning it and sprinkling it with flour to prevent sticking.
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9
Place a pie pan on top of the dough, gently slide one hand between the work surface and the parchment paper. Hold the top of the pie pan with your other hand and, working swiftly and carefully, flip the paper and invert the dough into the pan; gently peel back the parchment if sticking.
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10
Press the dough into pan and trim the edges. If there are any tears, press the dough back together or patch them with the excess trimmed dough. Shape the crust as desired; fill and bake as recipe directs.
