In a large bowl, whisk together flour and salt. Add cold butter; toss mixture with your hands until butter is coated in flour. Work butter into flour mixture with your hands or a pastry blender until butter pieces are quarter-size. Add ½ cup (120 grams) ice water; toss together until flour is hydrated and a dough begins to form. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add more ice water as needed, 1 tablespoon (15 grams) at a time until dough comes together when pressed. (Be careful not to add too much water.)

Turn out dough, and press into a square disk. Wrap tightly in plastic wrap; refrigerate for at least 30 minutes or for up to 2 days.

Turn out dough onto a lightly floured surface. Roll into a 12-inch square. Fold dough in half; fold in half again. (This mimics lamination.) Wrap in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days, or freeze for up to 6 months. Let frozen dough thaw in refrigerator overnight before using.