In a large bowl, stir together the flour and salt. Cut the butter into small pieces and add to the flour mixture. Using your hands or a pastry cutter, work the butter and flour together until you have what looks like a coarse crumb mixture. Add 2 tablespoons of the water and stir together with a fork. The dough should start to come together into a ball. If the mixture is still dry, add more water, a tablespoon at a time, until the dough forms a ball. Wrap the dough up into plastic wrap and keep in the fridge until ready to use.
This dough will keep up to two days (well-wrapped) in the fridge or up to three months in the freezer.
Once your dough comes together in a ball, resist the urge to knead it or work it anymore. For a flaky and tender dough, it is important not to overwork the gluten in the flour.