Pecan Pie Puff Pastry

In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and toss to coat.
Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining.
Gradually add ice water, stirring with a fork until the dough begins to come together. You may not need all the water, so add it slowly.
Turn the dough out onto a floured surface and shape into a rectangle. Roll out the dough, then fold it into thirds like a letter. Turn the dough 90 degrees and repeat the rolling and folding process 5 more times.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using. This allows the gluten to relax and the butter to chill, which is essential for flaky layers.
On a lightly floured surface, roll out the dough as needed to fit your pie dish. Prick the bottom of the dough with a fork and refrigerate for at least 30 minutes.
Bake in a preheated oven at 400°F for 20-25 minutes or until golden brown.