In a mixing bowl or mixer, roughly combine the

flour, salt and butter, breaking up the butter

slightly (there should be visible chunks). Gradually

add just enough cold water to hold the dough together.

DO NOT OVERWORK.

Transfer the dough to a lightly floured work

surface and roll it into a rectangular shape about 9

by 12 inches. Dust the board, dough, and rolling pin

with flour as often as necessary to prevent sticking.

Starting with the closest short end, fold the dough

into thirds as you would a letter. Rotate the dough

so the open side is at your right. Repeat, rolling the

dough into a rectangle, folding it into thirds and

rotating is as before. Wrap the dough in plastic wrap

and chill for at least 1 hour.

Place the dough on a lightly floured work surface

with the open side at your right. Roll the dough into

a rectangle as before. Now bring the two short ends

together to meet in the center of the dough, then fold

the dough in half again toward you. Rotate a 1/4

turn, so the open side is again at your right.

Repeat, rolling the dough into a rectangle, folding in

half, then in half again, and rotating a 1/4 turn.

Wrap the dough and chill again for at least 1 hour.