Place flour and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter and coconut sugar. Process on low until the butter and flour start to combine.
Add 5 tablespoons cold water. Pulse until the dough resembles wet sand, with some larger pieces of butter mixed in.
Spread a large piece of plastic wrap on the counter. Gently dump the dough (it will be crumbly) onto plastic wrap. Wrap up the dough with plastic wrap and mold it with your hands so the dough forms a disc. Refrigerate dough for at least 30 minutes.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10minutes. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop and place the flattened dough in the center.
Using a rolling pin, begin rolling out dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out.
Once the dough is large enough to fit your pie plate, place crust in the plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck dough that overhangs the plate into an even edge.
Crimp the edge of the crust with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month.
When you are ready to bake a pie, simply remove the piecrust and pie plate from the freezer, let sit at room temperature for 5minutes, add filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.