For the pie crust, combine the flour, sugar and salt in a large bowl and whisk together. Add the small chunks of butter, and using your fingers, press them into long flaky bits, until they’re incorporated into the flour, and there are no long big chunks. Then smell it because BUTTER.

Gently dump the mix onto a work surface. Combine the vinegar with the cold water and sprinkle it over the flour mix, running it through with your fingers, until the dough comes together. Press and knead the dough a few times until it forms a shiny mass, then press it until it’s about one inch thick, like a disc. Wrap this in plastic wrap and chill for about two hours.

Preheat your oven to 350.

For the custard filling, beat the butter with the sugar and egg in a large mixing bowl on a low mixer speed. Add the flour and mix it a second or two. Add the milk and give it another blend. Then add the coconut and vanilla, stirring it one last time with a spatula or spoon to incorporate.

Remove the pie from the fridge and roll it out until it’s about nine inches across, give or take. Press the pie crust into a mini pan (mine was 6 ½ inches wide but anything in that range will work!) and crimp the edges until they look cute. Cute-ish. This is real life here. Fill the crust with the custard filling, and sprinkle a little bit more coconut on top. Bake for 45 to 50 minutes, until the pie is no longer wiggly and the coconut is golden brown on top. Let it cool completely before you cut in, at least an hour.

Serves 4-6, depending on the serving size!