In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Cut 1 cup cold butter into thick, 1-inch slabs:
Add the butter to the flour and salt mixture and toss with your hands or a rubber spatula to coat with flour. Use a pastry blender to cut the butter into the flour until the mixture is dry and rough with 1/2- to 3/4-inch chunks of butter:
Drizzle 1/2 cup very cold water and continue cutting the butter into the flour until you get a shaggy dough that barely hangs together:
Turn the dough out onto a lightly floured work surface and pat into a rough rectangle, then roll into a 6 by 18 inch rectangle, flouring the rolling pin as necessary. It’s okay if the dough is ragged at first — it will eventually come together:
Once the dough is in the rough shape of a rectangle (it doesn't have to be perfect as this point), use a pastry bench scraper to bring the dough together and clean up the edges:
With the bench scraper, carefully scrape the dough from the work surface and fold both short ends toward each other so they meet in the middle:
Fold one half over the other half to make an approximate 4 by 6 inch rectangle, using the pastry scraper to clean up the edges:
Now, use your rolling pin to re-roll the slab of dough you just made into an approximate 6 by 18 inch rectangle. Repeat the folding technique above. If your dough has gotten too soft, place in the freezer for 10 minutes or so. Once you've rerolled and refolded the dough, it should start to come together and be less shaggy than the previous slab:
Wrap this slab in plastic and chill in the freezer for 20 minutes to re-harden.
Once the dough has chilled for 20 minutes, re-roll into another 6 by 18-inch rectangle. Roll and fold the dough again as directed above, flouring lightly as needed:
As you go through the process, you'll notice the dough coming together and becoming smoother. Be sure to continue using a pastry scraper to clean up the edges to get this smooth effect. The dough should be smooth with visible flecks of butter:
Wrap in plastic and refrigerate overnight.