Method:

Sift together the dry ingredients for the crust. Add the zest then cut in the butter. Add water and refrigerate at least one hour. Set one oven rack to top level in oven and another on bottom level of oven then preheat oven to 425F. Combine raspberries and sugar. In a seperate bowl combine framboise and cornstarch until smooth then add salt and lemon juice. Gently toss both mixtures together. Roll out pie dough to an 11 inch circle then fit into a 9 inch pan. Trim to 1/2 inch overhang. Roll out trimmimgs to 1/4 inch thick and cut 1/2inch wide lattice strips. Fill pie then place lattice strips overtop. Fold overlap over ends of lattice and crimp. Brush with egg wash. Place on a baking sheet on upper rack for 15 minutes. Reduce heat to 350F and transfer to lower rack. Bake until golden and bubbly, about 30 minutes.