In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 1 cup (240 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.

Turn out dough, and shape into a rectangle. Divide dough into 3 portions (about 480 grams each), shape each into a rectangle. Wrap each portion in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.