Raspberry Shortcrust Pie

Combine flour with baking powder and butter, rub into crumbs

Then add powdered sugar and mix

Add ice-cold water, knead the dough, and refrigerate

Put frozen raspberries in a skillet over low heat, add sugar and starch, stirring gently; as you stir, you will notice the raspberries start to thicken slightly, turn off the heat and let the raspberries cool

Divide the dough, keeping 1/3 in the fridge, and press the larger portion into a pie dish, prick the bottom with a fork, and add the raspberry filling

Take the small 1/3 portion of the dough out of the fridge, roll it out into a sheet, cut into strips, place them on top of the pie, brush with egg yolk, and sprinkle with sugar