In a medium bowl, stir together the flour and salt.
Add the cubed butter to the mixture.
Use a pastry cutter or two knives, cut the butter into the dough until very crumbly. You want the butter to be similar sizes, about the size of a pea.
Make a hole in the center of the dough and pour in all of the ice water. Stir with a fork until combined. It will still be crumbly and dry. Put the bowl in the fridge while you get your board ready.
Pour out the dough onto a well floured cutting board.
Pat it into a rough square. The dough will be dry and seem like it won't possibly work...stay with it.
Working quickly with a well floured rolling pin, roll the dough into a semblance of a rectangle about 12 inches.
Fold the dough... the bottom third over the middle third and the upper third on top of the middle, as well. Turn the dough one-quarter turn, and repeat the folding. Use additional flour as needed to prevent the dough from sticking to itself and the board. Note: the first couple of times will be a bit ridiculous. Stick with it, move quickly, and it will work.
Repeat the process of rolling and folding about 6 times or until the dough feels smooth and well mixed.
Wrap the dough in plastic wrap and chill in the fridge for at least an hour, or overnight.
You can also pop the dough into the freezer.