Sift the flour and salt into a bowl. Add
the butter and rub in with the fingertips until the mixture resembles
fine breadcrumbs. Mix with enough cold water to form a firm dough.
Roll out and use to line two 20 cm/8 in flan tins (pie pans). Prick
the bases with a fork.
Blend together the remaining ingredients, but using only half the
cream. Pour into the flan cases (pie shells). Bake in a preheated oven
at 180°C/350°F/gas mark 4 for about 45 minutes or until the filling is
set and the pastry (paste) is golden brown. Leave to cool. Whip the
remaining cream and use to decorate the tops of the pies before
serving. Freeze one pie for up to 3 months, if liked.