In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse until the mixture resembles coarse sand. Ad the ice water and vinegar. Pulse, adding water if necessary, until the dough starts to for a ball. Wrap with plastic wrap. Refrigerate 30 minutes. Roll out the dough and use to line a 9 inch tart pan with removable bottom. Refrigerate another 30 minutes.
With the rack in the bottom position, preheat the oven to 350°F.
Prick the dough all over with a fork. Cover with aluminum foil and fill with dried peas or pie weights. Bake for 20 minutes. Remove foil and weights. Continue baking until golden brown - about 20 minutes.
In a blender, puree the raspberries and the sugar. Add the lemon peel.
In a bowl, mix the mascarpone, sugar and vanilla with an electric mixer. Gently fold in the whipping cream.
Scrape the filling into the pie shell. Top with coulis. Decorate the pie with raspberries pointing up. Serve chilled.