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In a medium bowl, add the flour and salt. Stir to mix.
Cube the butter and add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough until it resembles uniform pieces about the size of peas.
Make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
Flour a cutting board, and add the dough. Pat it into a rough square, ensuring chunks of butter are still visible.
Flour the rolling pin and roll the dough out into a rectangle about 10" long.
Fold the bottom third of the dough over the middle, then fold the upper third on top. Rotate the dough one-quarter turn and repeat.
Roll out, fold, and turn the dough at least 6 or 7 times.
Wrap the dough in plastic wrap and chill for at least one hour, or overnight. The dough may also be frozen.