Freeze cold butter until firm, 15 to 20 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turning dough to hydrate evenly. (There will still be large pieces of butter; it’s OK if a few dry bits remain.)

Turn out dough onto a lightly floured surface, and pat or roll into a 7-inch square. Wrap in plastic wrap; refrigerate for 1 hour.

On a lightly floured surface, roll dough into an 18x10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter; rotate dough 90 degrees. Repeat rolling, folding, and rotating two more times. (If at any point butter is too soft, wrap in plastic wrap and freeze until butter is firm again, checking every 5 minutes.) Tightly wrap in plastic wrap; refrigerate for up to 3 days or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using.