In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.

Set aside.

In a food processor, add the flour, powdered sugar, and salt and pulse to combine.

Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.

Get your egg mixture and turn the processor on while pour in the wet ingredients.

Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.

Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.

Meanwhile, preheat the oven to 375 degrees.

Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.

Remove from the oven and lower the temperature to 325. Make sure you've already made the filling, and quickly proceed.

In a small bowl, gently fold together the raspberries and 1/4 cup sugar.

Allow to sit while you make the rest of the recipe.

Add the lemon juice and whisk to combine.

Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.

Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it's cold when you bake it you'll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.

Remove from the oven and allow to cool completely.

Serve once cool or wrap in saran wrap and serve the next day.