Preheat oven to 350ºF (400 if fully baking the crust). Thoroughly grease your pie plate, including up the sides.

Whisk together coconut flour, tapioca starch, kosher salt, and palm sugar.

Add the coconut oil and water. Whisk to combine. Let sit for two to three minutes to hydrate the coconut flour.

Mixture will be a bit crumbly. Add the full mixture into your pie plate. Press evenly around the plate and up the sides. Do not let the dough go above the level of the pie plate. Pat around the edge to keep the dough level.

For a BAKED pie: You will need to blind bake the crust to set it (this just means bake without filling). Pierce the bottom with a fork a few times, then add a round cut piece of Gefen Parchment and top with pie weights or uncooked beans. Bake the pie at 350ºF for 10 minutes. Remove the pie weights and parchment, fill the pie and bake according to the pie recipe.

For an UNBAKED pie: You will fully cook the pie crust. Pierce the bottom with fork a few times, then add a round cut piece of parchment and top with pie weights or uncooked beans. Bake at 400ºF for 10-15 minutes. Remove the pie weights for the last few minutes of baking.