Step 1
In a large bowl, whisk together the flour and salt. Add the cold diced butter and, using your hands or a pastry blender, quickly rub the butter into the flour until large, visible chunks of butter remain – do not overwork it. The mixture should look shaggy, not yet like dough.
Step 2
Slowly add the ice water, stirring with a fork or spatula until the mixture just comes together into a cohesive dough. Do not over-mix.
Step 3
Shape the dough into a rough rectangle, wrap it tightly in cling wrap, and chill for 30 minutes.
Step 4
On a lightly floured surface, roll the chilled dough into a long rectangle. Fold the dough into thirds (like a letter), wrap it again in cling film, and chill for 15-30 minutes.
Step 5
Repeat the rolling, folding, and chilling process 4 more times (for a total of 5 folds). At this stage, you should no longer see large butter streaks, which means the layers are well developed. If the butter softens during rolling, stop immediately, wrap the dough, and chill it for 10-15 minutes before continuing. Once complete, wrap the laminated dough tightly and chill for a final 30 minutes.
