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.
2 cups flour, ½ teaspoon salt, 1 cup salted butter
Add ice water. Mix just until the ingredients come together. Mixture will still be crumbly.
½ cup water
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 ⅔ of the way, like folding a letter. Fold right side all the way over the dough.
Repeat rolling and folding two more times.
Video
Notes
Cut butter into small cubes. Keep butter chilled until just before using. I cubed my butter and then put it back into the refrigerator until I needed it.
If your house is hot, chill flour before using.
Use ice cold water.
When rolling out dough, try to keep in a rectangular shape. You can reshape ends with your hands or a bench scraper.
Always fold your dough the same direction.
Wrap dough in plastic wrap and place in a zip top bag.
Chill for at least 4 hours before using.
Dough may be frozen for up to 3 months.
If frozen, remove from dough at least two hours prior to using or thaw in refrigerator overnight.
Use in any recipe calling for puff pastry.
This dough will be a bit more difficult to roll out than store bought dough. It contains all butter. If the dough is too firm after the 4 hour chilling, let the dough rest for 5 minutes on the counter. As the dough warms, it will become easier to roll. As dough continues to warm, it will become sticky. Just pop back into the refrigerator for a few minutes until the butter firms up.
Nutritional value is figured 1 piece of cooked puff pastry with dough cut into 18 pieces.