In a large bowl mix together the flour and salt.

Add in the cold, hard coconut oil and using two knives or a fork, cut the coconut oil into the flour until a crumbly uniform mixture.

Starting with a couple of tablespoons, add in the ice water a little at a time until a dough is able to form and hold together. I ended up adding about 14-15 tablespoons.

On a silicone baking mat or between two pieces of parchment paper, roll the dough out into a large rectangle, shaping the edges as you go. You want the dough to be about ¼ inch thick.

Cut the rectangle into about 18 equal rectangles.

Line a baking sheet with a silicone baking mat or parchment paper. Place 9 of the rectangles onto the baking sheet and place about 1 tablespoon of your favorite jelly onto the middle of each rectangle. Spread the jelly out to about ¼ inch away from the edge of each rectangle.

Cover each jelly topped rectangle with the remaining rectangle doughs and use a fork to pinch the edges together.

Bake the pop-tarts for about 20-25 minutes or until the tops turn golden.

Remove the pop-tarts from the oven and enjoy!