1) Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add solid coconut oil. Pulse 8 to 12 times, until the coconut oil is the size of peas.
2) With the machine running, pour the ice water down the feed tube and pulse the machine a few more times. Press mixture into a ball. Wrap in plastic wrap and refrigerate for only 5 to 10 minutes (longer in the refrigerator will make it too hard to roll out).
3) Roll dough on a large silicone mat or a well-floured surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Makes one crust.
4) To bake this pie crust unfilled, preheat the oven to 400°F. Line the crust with parchment paper or foil. Fill it with dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden. If the edges of the crust start becoming too brown, cover them with a pie shield or aluminum foil. Remove the pie crust from the oven and cool completely before adding any filling.