Preheat oven to 350.
First, blend together the flour and salt.
Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Next, add the well-beaten egg and cold poultry broth.
If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.
Next, lay down two sheets of plastic wrap side by side and overlapping.
Then lay down the pie crust dough on the two sheets of plastic.
Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
Using a rolling pin, roll out the dough to the correct shape and size.
Carefully remove the top layer of plastic making sure it does not stick.
Using the plastic wrap carefully lift up the crust.
Lay the crust into the pan while carefully removing the bottom layer of plastic wrap. If pieces fall off gently press on to where they are needed.
Remove any excess with your fingers or a knife. Prick the bottom with a knife.
*Notes for pie fillings: You can either fill the pie with pie filling and bake. Or bake and fill with a cold filling inside. Go around the edge of your pie pan crimping the dough to make a decorative edge.
This makes one crust. Can use as a top crust for Chicken Pot Pie or double the recipe and make a top and bottom crust. Don't forget to egg wash the top of the crust. If filling with warm ingredients allow to cool before topping with the crust.