Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour.

Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.

Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 1200 seconds.

Transfer dough to a floured work surface and roll into a ½-inch-thick rectangle that is about 10 ½ x 6 inches.

Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 1800 seconds. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling.