Preheat Oven & Prepare Crust:

• Preheat your oven to 375°F (190°C).
• In a bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.

Blind Bake the Crust:

• On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.
• Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove the weights and paper.

Prepare the Lemon Curd:

• In a medium saucepan, whisk together sugar, eggs, lemon juice, and lemon zest over medium-low heat.
• Stir continuously until the mixture thickens (about 5–7 minutes). Remove from heat and stir in the butter until fully melted and incorporated.

Prepare the Raspberry Curd:

• In a separate saucepan, combine sugar, eggs, raspberry puree, and lemon juice.
• Cook over medium-low heat, whisking constantly until the mixture thickens (about 5–7 minutes). Remove from heat and mix in the butter until smooth.

Assemble the Pie:

• Spoon dollops of the lemon curd into the pre-baked crust. Add dollops of raspberry curd on top.
• Using a skewer or knife, gently swirl the two curds together to create a marbled effect. Do not overmix—you want distinct ribbons of each flavor.

Bake & Cool:

• Return the pie to the oven and bake for an additional 20 minutes, or until the curd filling is just set.
• Remove from the oven and allow the pie to cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.