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In a small bowl, combine the granulated sugar, salt, and baking powder.
Add the flour and work it through the dough, using two knives or a pastry blender. The butter should be smaller than pea-sized.
Add the ¼ cup (60 ml) of cold water and stir until the dough forms a ball. Divide the dough.
Preheat the oven to 375°F, and place a piece of parchment paper on a small baking sheet.
Combine the raspberries, remaining 2 teaspoons of flour, and 1 tablespoon of granulated sugar. Set aside.
Remove the dough from the fridge, and flour a surface on which to roll it. Roll the dough into a rough 6-inch circle. Move the dough to the baking pan. Fill the raspberries in the center of the dough, leaving a 2-inch border all around. Fold up the edges of the dough over the raspberries.
The majority of the raspberries will not be covered by the crust.
Brush the edges of the pie with egg yolk, and sprinkle with coarse sugar, if desired.
Bake for 35 to 40 minutes. The crust will be shiny and golden brown, and the raspberries will burst when done.
Let cool completely before serving. I like to warm the raspberry jam in the microwave and brush it on the baked crust before serving.