Combine 1/2 cup flour and salt in bowl of a stand mixer. Mix on low using the paddle attachment.

With mixer on low, add butter pieces in four or five additions.

Increase mixer speed to medium-low and mix for about 1 minute, or until thoroughly blended.

Add remaining flour and mix on medium-low until just combined.

Add ice water and mix until incorporated. The dough will pull away from the sides and stick on the paddle. It will be smooth and not sticky.

Shape into a 6-inch disk, wrap in plastic and refrigerate at least 1 hour, preferably overnight.

When needed, roll out to size between two sheets of baking parchment.