Whisk together flour and salt in a bowl
Then add in the butter and mix with a pastry cutter until the butter pieces are about the size of a pea. If you don't have a pastry cutter, cutter the butter with a knife, add it in and mix.
Put the mixture in the refrigerator for 1 hour.
Remove the mixture from the fridge and make a hole in the center.
Pour the cold water into the hole and then lightly combine with your hands.
Turn out dough onto a well-floured surface and keep your flour close by to use sparingly. Dough will be sticky. Lightly shape it and combine with your hands.
Then use a rolling pin to roll out the dough length-wise. Fold the ends back towards the center as show in the photos above. Begin to roll it out again.
Do this 6-9 time to create your layers. Continue to use extra flour sparingly to flour your surface, the dough and the rolling pin as needed.
As you do this more and more, the dough will become smoother. Once done, wrap the dough in parchment paper and stick it in the fridge for at least one hour. You can also keep it in here for up to a week now. You can also freeze it at this point.
When you want to make it, preheat your oven to 400 degrees.
Take the dough out of the fridge and roll it out to about 1/4 or 1/8 of an inch. Cut it with a pizza cutter to shape. Don't press it down.
Bake on a parchment paper lined cookie sheet for 20 minutes. Keep an eye on it as oven times will vary.