In a large bowl, combine the flour and salt.
Add the cubes of butter and toss them to coat them all in the flour/salt mixture.
You want to smush each cube of butter into thin, flat pieces. You can either pinch them with your fingers or use your thumb and press it into the heel of your hand. Find what technique works for you!
As you flatten the butter, make sure to keep it well coated with flour. Flatten, toss in flour to coat. Repeat. Your hands should NOT end up buttery while you’re doing this. If they do, you might want to chill everything for a few minutes.
For a flaky crust, you want some large flakes of butter. Keep breaking it up until you have pieces about the size of a penny. If you prefer a firmer crust, keep cutting the butter until pieces are the size of peas.
Dump your flour butter mixture onto your counter or a large cutting board and make a well in the middle.
Add 2-3 Tb of ice water to the well and start to work the mixture together with your hands.
Add 1 Tb at a time until the dough JUST comes together. It should not be sticky to touch, but you should be able to form a ball with it. Unfortunately, there’s no exact amount of water to use as it will depend on the humidity of your kitchen.
Press the ball into a fat disc and wrap it well with plastic wrap. Let it chill in the refrigerator for an hour, or up to overnight.
