Place butter in freezer for 10 to 15 minutes.

In a large bowl, whisk together flour and salt. Add cubed butter, tossing until each piece is well coated. Using your fingers, cut butter into flour mixture, pressing and flattening cubes into nickel-size pieces. As you work, continue to toss butter in flour mixture until completely coated.

Make a well in center of flour mixture. Add 1/4 cup ice water, stirring gently with a fork, a little at a time, until dough comes together. Gently knead dough together. (Don’t overmix, as this will make the dough tough.) If needed, add more ice water, about 1 tablespoon at a time, until dough is combined and holds together easily but is not totally smooth.

Form dough into an even disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.