Place the flour and salt in a large mixing bowl and stir to combine.

Add the solid coconut oil (if your kitchen is warm and it has melted, chill it first until firm). Cut the coconut oil into the flour with a pastry cutter, two knives, or a fork until the mixture is fine and crumbly.

Add the ice-cold water 1 tablespoon at a time, stirring with a fork after each addition. After about 3 to 4 tablespoons you should see large clumps. Switch to mixing with your hands and keep adding water until a nice dough forms, about 7 to 8 tablespoons in total. Stop adding water at that point.

Shape the dough into a ball. Sprinkle a work surface and rolling pin with flour, then roll the dough into a large circle, about 14 inches across, big enough to cover your pie plate with some overhang.

Place the dough in the pie plate and gently press it down so it conforms to the shape of the plate. Trim any excess dough from the edges with a knife or kitchen shears, then use a fork or your fingers to create scallops around the edge.

For a baked pie (like pumpkin), fill the crust and bake according to your pie recipe.

For a no-bake pie, blind bake the crust first: preheat the oven to 400 degrees F. Cover the crust with foil and fill the center with pie weights or dried beans. Bake until flaky, about 30 minutes. Transfer to a cooling rack, let cool completely, then fill and serve.