Photo by Toa Heftiba
For the rasberry filling, mix together raspberries, lemon juice, cornstarch, sugar and vanilla in bowl.
To assemble the pie, preheat the oven to 400 degrees.
Take dough out of freezer and slice in half. Place other half back in the freezer.
Place dough gently in pie dish and prick the surface with a fork.
Place raspberry filling inside but be sure not to overfill.
Take the rest of the dough and roll out thin again. Cut long one-inch wide strips of dough and weave onto the pie.
Seal edges of pie and brush beaten egg yolk all over to give shining top effect.
Bake for 40 minutes or until golden brown.
When the pie is cool, dust powder sugar on top.
Serve at room temperature.