In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again, a few seconds at a time, adding a little water, if necessary, until the dough begins to form a ball. Remove the dough from the processor. Form a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes. Roll out the dough and line a 23-cm (9-inch) tart pan with a removable bottom. Refrigerate again for 30 minutes.
With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
Prick the dough with a fork over its entire surface. Cover with aluminum foil and fill with dried peas. Bake for 20 minutes. Remove the peas and foil. Continue baking for about 20 minutes or until the crust is golden brown. Let cool.
In a blender, purée the raspberries and sugar until smooth. Strain to remove the seeds. Add the lemon zest.
In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Gently stir in the whipped cream.
Spoon the filling into the pie shell. Top with the sauce. Place the raspberries on the pie, round side up. Serve cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.