In a large bowl, whisk together the flour, rosemary garlic rub and salt to combine. Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic refrigerate until firm, at least 1 hour.