Place the flour and salt in a large bowl and whisk to combine.

Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.

Stir in the cold water until a thick dough forms. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.

Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.

Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.

Fold the dough in thirds, like a letter. Turn 90 degrees, roll and fold again. Repeat about 2 to 4 times,

Wrap the dough in plastic wrap, and chill for 2 hours or overnight.