• Make the pie crust: https://joyfoodsunshine.com/butter-pie-crust/

Make the Pie Crust

• Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.
• Add butter and ice-cold water and pulse until the dough just holds together when pinched.
• Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to 2 days, before using.

Make the Raspberry Pie Filling

• In the last 10 minutes of chilling time, make the filling.
• In a small bowl mix together granulated sugar, flour, cinnamon, and sea salt set aside.
• In a large bowl mix together raspberries, lemon juice and vanilla. Add the dry mixture to the raspberries and gently stir to combine.

Assemble

• Preheat oven to 350 degrees F.
• Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
• Transfer to 9” round pie plate.
• Repeat with the rest of the dough and form into your desired top shape (lattice, solid sheet with an “X” cut in the center, etc.). Set aside.
• Pour the raspberry filling into the bottom pie crust. Then place the top crust and on the top of the filling. Pinch the sides together.
• In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.

Bake

• Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. (Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
• Bake the raspberry pie in the preheated oven for 60-70 minutes, or until the filling begins to bubble and the crust/top is lightly browned.

Cool & Serve

• Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.