Dice 2 sticks of butter into 1/4-inch cubes and refrigerate.
Add the salt to the water and let dissolve. Set aside.
Coarsely dice the remaining 1/2 stick of butter.
Add the flour to the food processor followed by the 1/2 stick of butter. Pulse about 13-15 times (1 seconds per pulse).
Add the remaining butter and pulse just 1-2 times.
Add the salt water mix and pulse 5 or 6 times, until the dough forms a rough ball. Do not over-process the dough!
Flour a cutting board and turn the dough inside out onto the cutting board.
Shape the dough into a rough rectangle and place between 2 sheets of plastic wrap.
Use a rolling pin, press the dough down to flatten and spread out.
Once flattened, roll the rolling pin over the dough until you create a 12" by 18" rectangle of dough.
Peel away the top piece of plastic wrap and turn over onto the floured cutting board. Peel away the second piece of wrap.
Fold the dough in thirds (width wise) folding the top third down and the bottom third up. You should end up with a 6" by 18" rectangle.
Roll up the dough starting with one of the short ends.
Press down the dough to create a solid square.
Re-wrap the dough in plastic wrap and refrigerate for at least an hour.