CRUST: Sift the flour and salt. Add the butter and cut in a blender until the mixture looks like crumbs. Then stir in just enough water to bind the dough. Gather the dough, wrap it, and refrigerate for 20 minutes. PREHEAT the oven to 425 degrees and roll out the dough. Transfer to a 9-inch pie pan. Trim and flute the edges. Prick the bottom. Bake for 10-12 minutes. Reduce the heat to 350 and bake for 10-15 more minutes. FILLING: Put sugar, cornstarch and salt in a saucepan. Whisk the milk, cream and egg yolks in a bowl. Add the mixture into the saucepan and cook over low heat until it starts to boil. Add the butter, vanilla and coconut. Pour this into the pie shell. When cool, sprinkle with the topping. TOPPING: Spread 1/2 of coconut on a baking sheet and toast for 6-8 minutes, stirring often.