Cut chilled butter into small cubes.
Mix the flour and salt in a large mixing bowl.
Add the chilled butter to the flour mix, and use a pastry cutter or pastry scraper to cut the butter into the flour.
Make a well in the center of the flour and pour in the cold water. Take the flour mixture from the sides and start to mix with the pastry scraper. Do not use your hands until the end to prevent warming the mixture. Use your hands quickly at the end to bring the dough together and shape it into a ball.
Flour a work surface and rolling pin to prevent sticking, then put the dough onto on the work surface. Roll the dough into a 10 inch long rectangle. Add more flour as needed. Brush off the excess with a pastry brush. Fold the bottom 1/3 of the dough toward the center, and the fold the top 1/3 over that. While folding, use the pastry brush to dust off excess flour.
Rotate the dough 1/4 turn, then repeat the previous step at least 3 more times, but not more than 6, rotating 1/4 turn each time.
Wrap the dough in plastic wrap, and refrigerate for at least 1 hour before using. Optional: freeze for 20 to 30 minutes.