In a food processor or by hand, combine the flour, salt, and diced butter until the mixture has pea-sized butter bits.
Gradually add chilled water, pulsing or mixing with a fork after each addition until the dough holds together. It should be slightly lumpy.
Shape the dough into a ball, wrap in plastic wrap or wax paper.
Refrigerate for 30 minutes to relax and chill. (At this point, you can also freeze the dough for future use.)