Place flour and salt into bowl of a stand mixer. Combine together.
Add butter. Mix together with the paddle attachment. Mix until mixture is coarse and butter is smeared with the flour.
Add ice water. Mix just until the ingredients come together. Mixture will still be crumbly.
Dump mixture onto counter. Lightly knead together until dough forms a ball.
Lightly flour surface and rolling pin. Roll dough out into a rectangle approximately 8 x 12 inches. Keep edges straight. If edges become rough, just straighten back by pushing edges back towards center. Reapply flour to counter and rolling pin as needed.
Give dough a quarter of a turn so long side is facing you. Beginning on the left side, fold dough over 2/3 of the way, like folding a letter. Fold right side all the way over the dough.
Repeat rolling and folding two more times.
Wrap dough in plastic wrap and place dough in a zip top bag. Refrigerate for at least 4 hours before using.
Use in any recipe calling for puff pastry.
Dough may be frozen for up to 3 months. Thaw for at least two hours prior to using. May also be thawed in fridge overnight.