1. In a large bowl, mix flour with the butter and salt. Use a round-bladed knife to cut the butter into the flour. Make sure that the mixture is crumbly and the butter is about the size of a bean.
2. Add the ice-cold water
3. Continue the mixing process in the bowl until it all comes together. Transfer the dough to a floured work surface and shape it to a square.
4. Using a French pin, roll the dough into a rectangle and then fold the bottom third to the center. Fold the top third also, to the center.
5. Turn it 90 degrees and fold again.
6. Wrap the pastry in cling film and allow it to rest for 30 minutes.
7. Repeat the rolling and folding process for between 2 to 3 times and the rectangle will get neater.
8. After the last fold, cover the pastry with a cling film and refrigerate for about 1 hour or overnight before using. You can refrigerate for up to 1 month.