Summer Lovin' Squash Pie

Mix together the flour, sugar, and sea salt.
In a separate bowl, mix together the apple cider vinegar and water.
Cube the butter and add to the flour mixture. Keep butter cold when not using. Use a pastry blender or mixer to blend butter and flour until the dough resembles course meal.
Add 1 tablespoon of water mixture to the dough at a time until the dough comes together into a ball. Cut dough in half, wrap in plastic, and refrigerate for at least an hour. Makes 2 balls of dough, so you can freeze the other half.
Preheat oven to 325 degrees.
On a lightly floured surface, roll dough out into a 12-inch round. Fit in 9-inch pie pan, folding excess edges under to make flush with the edge of the pie pan.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until edges begin to brown (about 25 min), then carefully removed weights and parchment and continue to bake until bottom appears dry (about 10 min). Allow crust to sit on a cooling rack until fully cool.
Use a peeler to remove the yellow skin of the squash, then finely grate.
In a large bowl, combine the grated squash, sugar, and arrowroot powder, then add the the melted butter.
Add one egg at a time until incorporated.
Add the sweetened coconut flakes, vanilla, and maple syrup and mix.
Pour the filling into the prepared pie pan and bake for 40 to 45 minutes, rotating the pie about 25 minutes in. The pie is done when the filling has puffed up and has slightly browned.