STEP ONEBLEND flour and salt in large bowl. Cut coconut oil into flour mixture using pastry blender or fork. Stir in just enough milk with fork until dough holds together.
STEP TWODIVIDE dough into two balls. Flatten into 1/2-inch thick round disks.
STEP THREEROLL dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface.
STEP FOURFor SINGLE pie crusts, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
STEP FIVEFor DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Pre-baking Pie Crusts (Cream Pies)
STEP ONEThoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 375°F, 24 to 26 minutes or until edges and bottom are golden brown.