Break the unsalted butter (1/3 cup ) into small chunks (see photo above).
Add ingredients to food processor. Pulse using 1-second intervals about 10 times -- the dough should have a sandy-look and the ingredients should be gently combined.
Form the dough into a round disc and wrap in saran wrap. Place in the fridge for 30 minutes (this brings the butter back to a solid-state which will help with "flakiness").
Preheat the oven to 425.
After 30 minutes, press the dough into a 9" pie pan. Use the warmth of your hands to soften then dough and seal any cracks (coconut flour is naturally dry and has a tendency to do this, so don't worry!).
Bake for 10-12 minutes, or until the top edges become lightly golden.
Remove from oven and allow crust to cool slightly before filling. Enjoy!
Nutritional information is for 1/8th of the pie crust: