In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, pour ⅓ cup (80 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a 10x1½-inch rectangle. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
Press the dough into a disk rather than shaping it into a ball to allow it to chill faster. This will also make the dough easier to roll out.
Recipe by Bake from Scratch at https://bakefromscratch.com/tillamook-anything-but-ordinary-giveaway/