Make the pie crust: In a large bowl, mix flour and salt. Add chilled butter and cut it into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the filling: In a large bowl, gently toss raspberries with sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.

Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges.

Add the raspberry filling to the pie crust. Roll out the second dough disc and place it over the filling. Seal and crimp the edges. Cut slits on top for ventilation.

Brush the top crust with beaten egg and sprinkle with coarse sugar. Bake at 375°F (190°C) for 45-50 minutes, or until golden brown and bubbly.

Let the pie cool completely on a wire rack before slicing to allow the filling to set.