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1
Combine flour, sugar,peel and salt in large bowl.
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2
Cut in butter and shortening until mixture resembles coarse meal.
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3
Add cognac, then gradually blend in water until mixture can be gathered into a ball.
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4
Flatten dough into a disc.
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5
Wrap in plastic and refrigerate 1 hour (or up to 3 days).
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6
Butter 10 to 11 inch quiche pan.
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7
Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
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8
Fit into pan;form edges.
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9
Freeze until firm (or up to 1 month).
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10
Preheat oven to 450 degrees.
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11
Prick pastry shell with fork.
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12
Line with buttered parchment paper, then fill with dried beans or pie weights.
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13
Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
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14
Remove paper and weights.
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15
Continue baking until well browned, about 20 minutes.
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16
For filling:.
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17
Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
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18
Let cool.
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19
(Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
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20
Spoon filling into crust and arrange raspberries decoratively over top.
