In a large bowl place the flour, salt and butter. Mix.

Use your fingers to pinch the butter along with the flour to split the pieces up. We don't want to completely lose the butter but rather leave a few medium, pieces in there. That's very important to get that puffiness we're looking for.

Add the water and incorporate the dough with your hands, kneading only enough to bring it together and then stop to prevent the butter chunks from mixing too much. The end result will be a shaggy dough.

Flatten out the dough a bit with your hands, wrap it in plastic wrap and refrigerate it for 1 hour or up to 2 days.

If you're refrigerating for more than an hour, let it come to room temperature before trying to roll it out. Use a rolling pin to roll out the dough on a lightly floured surface into a long triangle. It should be about 4-5mm thick. Use a dry pastry brush to brush off the excess flour and fold it in three.

Spin the dough a quarter turn and roll it out again in the opposite direction than before. Use a dry pastry brush to brush off the excess flour and fold it in three again. Roll it a bit to stick the layers together.

Your dough is ready to use! Refrigerate it for at least 30 minutes before using it if it's too soft.

Keep it in the fridge for up to 2 days or freeze it for up to 6 months.