In a medium bowl, stir together the flour and salt.

Add the cold, cubed butter and toss to coat. Cut the butter in just a little with a pastry cutter or two knives. You want a mix of sizes, with some pieces still whole 1/2 inch cubes.

Make a hole in the center of the dough and pour in all of the ice water. Stir with a fork until you have a shaggy dough. It will still be crumbly and dry.

Flour a cutting board or pastry cloth very well. Unwrap the dough and work it together quickly. The dough will be dry and seem like it won’t possibly work...stay with it. Seeing chunks of butter is good, as long as they look smooth.

With a well-floured rolling pin, roll the dough into a rectangle about 12 inches long.

Fold the dough in thirds, the bottom third over the middle and the top third over that. Turn it a quarter turn, roll it back out into a rectangle, and fold again. Use extra flour as needed.

Repeat the rolling and folding until you have done about 5 total, counting the first one. The dough should feel smooth and well mixed.

Wrap the dough tightly in plastic wrap and chill in the fridge for at least 1 hour, or overnight. You can also freeze it. Thaw overnight in the fridge before using.

Roll the dough out to about 1/4 inch thick, cut into shapes, and brush with milk or egg wash.

Bake on a sheet pan at 425 degrees for about 15 minutes for small squares, until deep golden brown. Don’t open the oven for the first 10 minutes.