In a medium-sized bowl, sift together the pastry flour and salt.
In a stand mixer, cream the unsalted butter and sugar with the paddle attachment, until well blended.
Add the eggs, one at a time.
Add the flour/salt mixture to the wet ingredients. Add the heavy cream and mix until just combined.
Divide the dough into 4 equal parts in weight.
On a clean surface, place a piece of plastic wrap down, and then place one part of the dough in the middle.
Place another sheet of plastic wrap on top and with a rolling pin, roll the dough out into a disk of even thickness. It should be about 9"-10" in diameter.
Repeat this process with the remaining dough.
Refrigerator the dough for at least 2 hours before using.