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In a medium bowl, add the flour and salt. Stir to mix.
Cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough until it is in 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.
Pat the dough into a rough square on a floured cutting board. Roll out the dough into a rectangle, fold it in thirds, then repeat this process at least 6 or 7 times.
Wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may also be frozen.
Roll out the chilled dough with flour for desired puff pastry use.