Mix together flour and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Mix together ice water and lemon juice. Sprinkle half over flour. Toss with a fork until dry ingredients are moistened. Add more liquid as needed and mix until a dough forms. Knead into a dough ball and flatten into a disk. Cover with plastic wrap. Chill 30 minutes. Roll dough out to an 28 cm circle and fit into a 23 cm pie plate. Fold edges and flute. Prick bottom and sides with tines of fork. Cover and chill 10 minutes. Preheat oven to 425 degrees. Line pastry with foil and weights and bake another 10 minutes or until golden brown. Put 2 cups kiwifruit in saucepan and mash with potato masher. Add sugar and cornstarch and stir well. Add water and stir and bring to a boil. Cook 1 minute, stirring constantly. Add butter and lemon juice. Stir until butter melts and set aside. Place remaining 2 cups kiwifruit into bottom of pie crust. Pour mashed kiwi mixture over all. Smooth edges. Arrange strawberry slices over top in decorative pattern, pressing gently into surface. Chill 3-4 hours