Lightly grease an 8" pie dish and set aside.
In a large bowl whisk together the flour, sugar and salt. Cut the coconut oil (or butter/shortening) into small pieces and add to the flour mixture. Using your finger tips or a pastry cutter rub the oil into the flour until it has almost disappeared and the mixture resembles wet sand. A few small pea size visible pieces are ok as this will add a little extra flakiness to the crust.
Drizzle the ice water, a tablespoon at a time, into the flour mixture and mix together with a spatula or wooden spoon. Keep adding the water until the mixture starts to hold together and forms a ball.
Lightly dust a work surface with flour and divide the pastry into 3 equal pieces. Set one piece aside and reform the other two pieces of pastry into a ball and roll out on the floured surface. Roll out to approx 2 inches bigger than the pie dish. Line the pie dish with the pastry and let sit for 10 minutes to allow the pastry to relax a little. There will be an overhang of pastry, don't be tempted to trim it until after the 10 minutes is up. When the 10 minutes have passed trim off any excess pastry to form a neat crust edge. Leave as it is or crimp the pastry to form a decorative edge if preferred. Place the crust in the fridge for one hour. Gather up the pastry trimmings and the reserved pastry, roll into a ball, wrap and freeze to use another day (or make a second crust with it).
Preheat the oven to 350˚F.
Once the crust has been in the fridge for 1 hour remove and gently fork the surface to prevent air bubbles, don't poke the fork all the way through. Line the crust with parchment paper and fill with baking beans. Bake the crust blind for 20 minutes then carefully remove the parchment and baking beans, and then bake the crust for a further 20 minutes, or until bottom is no longer soggy and crust is lightly golden brown. Remove from the oven while you prepare the rest of the pie.