Preheat oven to 375°F (190°C).
In a mixing bowl, combine flour and butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together.
Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out one disk on a floured surface and fit into a pie dish. Trim excess dough.
In another bowl, mix raspberries, sugar, cornstarch, and lemon juice. Pour into pie crust.
Roll out the second disk of dough and place over filling. Trim, seal, and crimp edges. Cut slits in top crust to vent.
Bake for 45 minutes or until crust is golden and filling is bubbly. Cool before serving.