Beat the cold butter with a hand mixer. Add egg yolks, powdered sugar and vanilla sugar or vanilla extract and combine everything well.
Mix flour with baking powder. Add the flour to the butter mixture and knead about five minutes or so. If the dough is too sticky, add more flour.
Roll out the dough. Use two thirds of the shortcut pastry to form the bottom pie crust. Put the dough on the parchment paper and roll it out starting from center to the edges. It should have a circle shape. Smooth out the edges with your hands if necessary.
Place the pie crust in a 11-inch baking pan. The pie crust should cover the edges of the pan completely. Use your hands to press the bottom of the crust so it is equally thin everywhere. Poke the bottom of the pie crust with a fork.
Sprinkle some vanilla pudding mix or cornstarch on the bottom of the pie crust. Place the raspberries all over the bottom and sprinkle vanilla pudding mix again.
Use the last third of the dough to make the strips. Roll out the dough and then cut it in strips which shouldn't be thicker than half inch. Lay the strips vertically. Use the longer strips for the center of the pie. Leave small space between the strips. Lay the rest of the strips horizontally. Again, use longer strips for central parts of the pie. If some strips are too short and the other are too long, cut them and reshape them according to your needs.
Beat the egg whites and brush them over the pie strips and edges. Sprinkle some vanilla sugar on it, and optionally almond flakes.
Bake the pie for 40 minutes at 170 degrees Celsius.