Raspberry Robiola Pie

Finely blend and sift the dry bread to obtain 1/2 pound of bread flour. Mix the 00 flour with the bread flour, 1 cup of sugar, a pinch of salt, the seeds from one vanilla bean pod, and the butter: combine with your fingers to obtain a crumbly dough.|Then add in the egg yolks; once the dough is smooth and firm, wrap it in plastic wrap and let it chill in the fridge for at least 1 hour. Mix the robiola cheese with the remaining sugar and the seeds from half a vanilla bean pod. Thoroughly butter and flour a pie dish (9 1/2-inch diameter, 1 1/2-inch height). .|Roll out the dough until it is about 1/8-inch thick and use it to line the pie dish; cover the dough with a disc of parchment paper, pour in dried beans, and bake at 350°F for 20 minutes. Remove the pie crust from the oven; remove it from the pan and let it cool, then fill with the robiola cream and decorate with the raspberries.