Combine the flour and salt in a mixing bowl and mix thoroughly.

Add the cold cubed butter to the flour mixture. Use a pastry cutter or fingers to cut the butter into the flour until it resembles coarse crumbs with some larger butter chunks.

Gradually pour in the cold water, mixing with a fork until the dough begins to firm up and come together.

Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.

Fold the dough into thirds like a letter, then rotate 90 degrees. Roll out again to 1/4 inch thickness.

Repeat the fold and roll process two to three times to create flaky layers.

Wrap the final dough in plastic wrap and refrigerate for another 30 minutes before use.

Preheat your oven to 375°F (190°C). Roll out the dough to your desired thickness, cut as needed, then place on a baking sheet.

Bake for approximately 20-25 minutes, or until golden brown and crisp.