Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp (as original recipe is written // adjust if altering batch size).
Roll out your dough into a circle about 1/4-inch thick, adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you’re aiming for 12 (as original recipe is written // adjust if altering batch size), and you should have more than enough dough.
*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
*Make sure your coconut oil is scoopable, not liquid. If it's too liquidy and pourable, set in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes-1 hour at room temperature. It should be consistently solid, not solid in some parts and liquid in others. This is key to getting the crust texture right. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place.)
*If you want to freeze this recipe, we recommend freezing the pie crust and putting the filling in the fridge – store separately. Then on the day of, bake as instructed.
*Nutrition information is a rough estimate calculated using the entire crust and filling and without additional toppings.