Refrigerate for 2 hours to overnight. Ice water Combine the flour and salt. Cut the butter into very small cubes and begin working it into the flour with a wooden spatula. Add the cold water in a pool in the center of the mixture and fold the mixture over a few times in the bowl. Dump the dough onto a cool surface, such as marble, and press any loose chunks into the mass.
Repeat fold one more time.
Wrap in plastic wrap and chill for 30 minutes. Place the squares of pastry on a parchment-lined baking sheet and chill again for 30 minutes. Bake 25-30 minutes or until golden brown. Set aside to cool. Chill until ready to use.