Instructions

1. In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, and salt.
2. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overmixing.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
5. Preheat the oven to 375°F (190°C).
6. In a separate bowl, gently toss the fresh raspberries with cornstarch and lemon juice until well coated. This will help absorb excess moisture and enhance the filling.
7. On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter.
8. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
9. Arrange the raspberry mixture in the center of the dough, leaving a 2-inch border around the edges.
10. Fold the edges of the dough over the raspberries, pleating as necessary to create a beautiful rustic edge.
11. Brush the exposed edges of the dough with the beaten egg for a golden crust. Sprinkle additional granulated sugar over the crust for added sweetness and texture.
12. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the raspberries are bubbling.
13. Remove from the oven and let cool for a few minutes before dusting with powdered sugar for an elegant finish.
14. Serve warm or at room temperature. For an extra treat, pair with a scoop of vanilla ice cream or a dollop of freshly whipped cream.