Mix the flour and salt in a large freezer-safe mixing bowl and add the chilled butter. Cover the bowl with a plastic film and keep it in the freezer for 10-15 minutes so the butter won't melt in the next step.
1
Remove the bowl from the freezer. Using a pastry cutter a pastry scraper, cut the butter into the flour.
Put the dough onto the work surface. Flour the work surface and the rolling pin.
Roll out the dough into a 10-inch (25 cm)long rectangle.
Brush off the excess flour with a pastry brush.
Give the dough a quarter turn, and make the same steps at least 3 more times- up to 6 times.
Wrap the dough in plastic film and refrigerate at least for 1 hour or freeze for 20-30 minutes before using.