Whisk together flour, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough holds together. Divide into two discs, wrap, and refrigerate.

In a bowl, combine raspberries, sugar, cornstarch, salt, lemon juice, and vanilla. Allow to sit for about 10 minutes.

Preheat oven to 400°F. Roll out one dough disc, fit into a pie dish. Pour in filling and dot with butter. Roll out second disc, cover filling, and seal edges.

Brush top crust with egg wash and sprinkle with coarse sugar. Bake for about 50 minutes or until golden and bubbly.

Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature.