Combine the flour and salt in a food processor. Pulse until the mixture is well combined.
Add the cubes of butter to the flour and salt mixture and pulse until the mixture resembles oatmeal.
Add the ice water and pulse for 10-15 seconds until the mixture comes together. Pour the mixture into a medium bowl and gather it together until it forms a ball of dough.
Flatten the ball of dough into a square-shaped disk.
On a lightly floured work surface, roll out the dough into a rectangle 12 x 6 inches. Fold the dough as if you are folding a letter, bringing the top third down over the center and the bottom third up over the top. This should form a smaller rectangle about 6 x 4 inches.
Turn the dough so one open side is facing you and roll it out again, flouring the work surface as needed, into a 12 x 6 inch rectangle and make another letter fold like before. This folding technique is known as a turn and this completes 2 turns.
Turn, roll and fold the dough just as you did in steps 5 and 6 before, two more times.
Wrap the dough tightly in plastic wrap and chill for at least 30 minutes. The dough can be used immediately or left refrigerated for up to one week or frozen for up to three months.