If making the pastry by hand, sift the flour into a large bowl and add the salt and butter. Using your fingers, gently mix to a rough dough.
If making the pastry using a mixer, sift the flour into the bowl and add the salt and the butter. Using a paddle attachment, work at a medium speed for 2-3 minutes until the butter has formed small nuggets and the mixture becomes grainy.
Add the ice cold water all at once to the flour and butter and continue at a medium speed just to bring the dough together. The dough should not be welled mixed, you want the dough to be straggly and rough, with the fats still visible, so don't work it too long.
Tip the mixture out onto a lightly floured surface and carefully knead the dough until all the flour is incorporated. Flatten the dough slightly, wrap it tightly in clingfilm and chill in the refrigerator for 30 minutes.
On a lightly floured surface, roll out the dough to a rectangle measuring 25cm by 15cm, using the sides of your hands to make sure the edges are neat and square. Dust any excess flour from the surface of the dough. With the shortest side closest to you, visually divide the dough horizontally into thirds and very lightly dampen the center third with a little water, then fold the bottom one third of the dough over the center third. Repeat by folding the remaining top third over the double layer of dough.
Turn the dough 90 degrees clockwise and repeat the rolling and folding process. This makes up the first two turns. Tightly wrap the dough in clingfilm. Lightly press your finger into the bottom right hand corner of the dough to make an indentation which signifies how the dough was positioned on the board before you put it into the refrigerator. Chill the dough in the refrigerator for 30 minutes.
Unwrap the dough and place it on your work surface with the indent in the same position as before at the bottom right-hand corner. Next, turn the dough 90 degrees clockwise and repeat the rolling and folding process two more times for the final two turns. Chill in the refrigerator for at least 40 minutes before it is ready to be used.
This rough puff pastry dough can be kept for up to three days in the fridge and for one month in the freezer. If freezing, weigh out the dough needed for individual recipes -it will take less time to thaw and you won't be potentially wasting any dough. To use the dough from the freezer, allow it to come back to fridge temperature overnight.