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

Using a cheese box grater, shred the butter atop the flour mixture. Coat the butter with the flour and mix and toss together. Press the buttery bits into the flour using your hands and continue until the color has gone from white to off white.

Create a well in the center of the flour/butter mixture and pour in about 4 ounces of water. Mix until combined.

Turn the flour mixture out onto a lightly floured work surface and knead it a few times. Form it into a rectangle that’s about 1-inch thick. Fold over the right side and then the left. Turn the dough a quarter turn and then repeat for two more turns. Wrap in plastic wrap and rest in the fridge for one hour.

Unwrap the dough and give it two more turns. At this point your dough is ready to go!