Make the crust: In a large bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough comes together.

Divide the dough into two equal parts, flatten into disks, 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 disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.

Add the raspberry filling to the pie crust. Roll out the second dough disk and place it over the filling. Crimp the edges to seal and cut slits on top for venting.

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

Let the pie cool completely on a wire rack before slicing and serving.