In a medium-size mixing bowl, combine the flour, salt, and cold butter. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Make a well in the center of the flour/butter mixture, and pour the ice cold water in it.

Using a spoon, gently stir until the mixture is just combined and starting to form a dough. Do not overmix. If it is still shaggy and a bit floury, that's ok.

Pour the dough out onto a lightly floured surface, and quickly form it into a square with your hands. Try not to handle the dough much with your hands, so you don't warm it up.

Flour your rolling pin, and roll out the dough into a rectangle, about 10" long. Don't be shy with the flour, and add more on top or underneath if you feel the dough sticking.

Fold the dough in 1/3s, like a letter. Use a pastry brush, or clean paint brush, to dust off the excess flour between the layers.

Turn the dough 90*, and roll out into another 10" rectangle. Fold in 1/3s, dust off excess flour. Repeat the turn, roll, fold, dust action a total of 4 times, so you end up with a nice smooth rectangle of dough.

Wrap the dough in plastic wrap, and refrigerate for 20-25 minutes or until you're ready to use it.