Whisk flour, sugar, and salt in a large bowl. Add coconut oil and cut in with a pastry cutter until the mixture looks like coarse sand with pea-sized bits remaining.

Drizzle in 4 tbsp ice water and vinegar. Toss with a fork until clumps form, adding more water 1 tbsp at a time if needed. Press together into a dough.

Flatten into a disc, wrap tightly, and refrigerate at least 30 minutes.

On a floured surface, roll the dough into a 12-inch circle, ⅛ inch thick, turning and dusting as needed.

Fold the dough, transfer to a 9-inch pie plate, and press into place. Trim overhang to ½ inch, fold under, and crimp. Use as directed in your pie recipe.