triple coconut cream pie from @femalefoodie

1- in the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. pulse to form coarse crumbs. gradually add the water, a tablespoon at a time, pulsing each time. use only as much water as needed for the dough to hold together when gently pressed between your fingers. don’t work the dough with your hands; just test to see if it is holding. (the dough will not form a ball or even clump together in the processor—it will still be quite loose.) 2- place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. chill for 30 minutes to an hour before rolling. 3- to roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. flour the rolling pin and your hands. roll the dough out into a circle about ⅛ inch thick. occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it’s about to stick. trim to a 12-to-13-inch circle.