You can use a food processor for pie crusts - it is fast and easy. Or just use a bowl and your hands to mix. Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still--that’ll make a good, flaky crust--but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work them into the flour with bare, dry hands. Add the water and knead the whole mixture together until it has the texture described a moment ago.
If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.
Grease a muffin pan with coconut oil.
Place golf-ball sized dough balls into each of the muffin tins. Using your hands, squish the dough onto the sides forming a "cup".
Bake at 400°F for about 15 minutes, or until crispy.
*This filling also makes a great applesauce!*
Core and cut apples into small (about 1 inch) cubes. Put into large stock pot with water, cover, and cook on medium heat, stirring frequently, until the apple pieces are easily smashed with a spatula.
The cooking time will depend on how large the pieces are, the varieties of apples used, and how smooth you prefer your sauce. The longer you cook it, the smoother (mushier) it will become. This is especially true when you leave the skins on. If you like your filling smooth, strain the cooked mixture through a colander or sieve with a spoon, or use an immersion blender.
Once apples are cooked through, turn heat to low. Add cinnamon, salt, agave syrup, vanilla, and lemon juice.
*To get the most lemon juice, firmly roll the lemon around on your counter or cutting board with your hand before cutting. This will loosen the fibers, and make it easier to juice. Cut lemon in half and press the fleshy part (not the peel) onto juicer. Firmly and twist lemon back and forth. Be sure to remove any seeds from your lemon juice before pouring it into the apple sauce.*
Spoon filling into crust "cups".
You can serve pie just like this or, cut out some fun shapes in any left over dough and place on top of each pie. Bake again for 15 minutes.