Place one of the pie crusts into a 9-inch pie pan. Chill the crust while making the pie filling.

In a large bowl, combine the lavender sugar and flour. Add the raspberries and gently stir until the flour-sugar mixture is coating the raspberries (do not over-stir). Pour the raspberry filling into the chilled pie crust.

Remove the second pie crust mound from the refrigerator, unwrap it, and let it sit for five minutes before rolling it out and placing it over the pie in your favorite style (lattice, cut-out leaves, etc.). Brush the top and any pieces you need to seal with egg yolk.

Preheat the oven to 375 degrees. While the oven heats, put the assembled pie in the refrigerator for 30 minutes. When the pie is chilled and the oven is fully heated, put the pie on the bottom shelf of the oven and bake for 15 minutes.

Remove the pie from the oven, cover the edges of the crust with foil, return the pie to the oven, and bake for an additional 35 to 40 minutes.