In a food processor or by hand, cut together the butter, flour, and salt until just barely blended (there should still be small pea-sized bits of butter in the mix).
Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Add only enough water for the dough to hold together. It may appear a little lumpy, which is fine.
Remove the dough and form into a ball, wrap in plastic wrap or wax paper, and chill for 30 minutes or so (you can also freeze it at this point for future use).
Remove the dough from the refrigerator and separate into six balls. Keep two of the balls out and put the rest in the fridge to keep cold.
On a lightly floured surface, roll the dough out to approximately 7 inches, trimming the edges as needed. Dust with flour and place on a plate in the refrigerator. Continue this process with the remaining dough until you have formed six rounds.
Once all of the dough is rolled out, prepare the fruit filling.
Notes
You can take the scrapes from the pastry and use mini cookie cutters to cut out shapes to decorate the galette crust. Brush the shapes with egg wash and lightly press them on to the crust and bake as directed.