Preheat the oven to 375 degrees and lightly spray the pie plate with oil.
In a medium-size bowl, add the 2 1/3 cup of all-purpose flour and stir in the 1/4 tsp of salt. Next, add in the 1/3 cup coconut oil, and 1/3 cup salted butter cut into tbsp chunks. Use a pastry blender, a fork, or your hands to cut the coconut oil and butter into the flour until it resembles pea-size crumbs.
After this, pour in 1/3 cup of sourdough starter and mix it thoroughly.
Finally, add 3-5 tbsp of ice water, just enough to bring the dough together to where there are no remaining dry ingredients.
Divide the dough into two equal parts. On a floured counter, roll out the first piece of dough into a circle big enough to cover the bottom of your pie plate and also have some crust that hangs over the edges of the pie plate. Once it's rolled out big enough, carefully transfer it to the pie plate. Pour the filling in and spread it around evenly.
Roll out the second piece of pie dough large enough to cover the top of the pie plate. Mix together the egg with 1 tbsp of water and brush around the top of the pie plate before adding the top crust. This will help them seal together. Carefully lay the top crust on. Cut off any excess and pinch around the top of the pie plate to create the crust. Slash a small X in the middle to create a vent. Egg wash the top of the pie as well.
Place the pie in the oven and bake at 375 for 60 minutes. If your crust is getting too brown, tent with tin foil after the first 25 minutes of baking.
Once it's finished baking, remove it from the oven and allow it to cool for 15-20 minutes on a cooling rack before slicing. Serve with a scoop of vanilla ice cream and enjoy!