If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
Add flour, sugar, and salt to the food processor. Pulse.
Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
Add 4 Tablespoons of ice water to the food processor and pulse. The dough should be crumbly but form together like playdoh when you play with it in your hand. Add 1 Tablespoon of water at a time until dough-like consistency is reached (it took me 6 Tablespoons).
Using a rubber spatula, transfer the dough onto a sheet of plastic wrap. Wrap the dough into a ball and place in the fridge for 30 minutes to rest.
Remove dough from fridge and place on a lightly floured countertop. Knead the dough a few times. Using a rolling pin, roll out into a 1/8" thick, 8-10" diameter circle. Transfer to pie pan and crimp the edges.
If the pie recipe calls for blind bake, line the pie crust with a parchment paper circle and fill with pie weights or dry beans. Follow the pie recipe for cooking instructions.
To Make Ahead:
Wrap dough in plastic wrap and store in the fridge for up to 3 days.
Roll out the dough and place it in a pie pan. Cover and freeze for up to 6 months.