In a mixing bowl, whisk together the flour and salt.

Add the chilled butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the cold water to the mixture. Mix gently until the dough starts to come together, avoiding overworking it.

Transfer the dough to a floured surface and knead gently until it forms a cohesive ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

After chilling, roll out the dough on a floured surface until it's about 1/8 inch thick.

Using a round cutter, cut out circles from the rolled dough.

Fill each circle with desired filling and fold over to form a half-moon shape. Seal the edges by crimping with a fork.