Combine flour and salt in large bowl; mix well. Cut coconut oil and butter into flour mixture using a pastry blender or fork until oil and butter resemble the size of small peas. Sprinkle 1 tablespoon of water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.

Gather pastry into a ball; flatten to 1/2-inch thickness. Cover; refrigerate dough 30 minutes.

In the meantime, preheat oven to 350°F. Spray 2 mini muffin pans with cooking spray.

Unroll your pie crusts and cut 2.5-inch circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity. Re-roll dough as needed and chill until filling is ready.

Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about 30 seconds. Whisk in the salt, lemon zest, vanilla, lemon juice, evaporated milk, and flour (one at a time) mixing until smooth.

Fill each pie crust with 1 tablespoon of filling. You will have some filling left over (I usually just put mine in some creme brûlée cups and cook them on the side).

Bake pies for 17-20 minutes until the tops are no longer wet. The crust will just be very lightly brown. Cool pies completely before removing from pans. They should pop out easily with a knife. Dust with powdered sugar before serving, if desired!