Preheat oven to 350°F.
Prepare crust: In a medium-size bowl, combine flour, sugar, baking powder, and salt. Cut in butter, until it resembles bread crumbs.
In a small bowl, whisk together egg, vanilla extract, and whole milk. Stir into flour mixture (mixture will be sticky). Press dough into the bottom and sides of a greased 9-inch pie tin and set aside.
Prepare filling: In another medium-sized mixing bowl, beat egg whites until soft peaks form. Depending on the temperature of the egg whites, this may take a while. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.
Gently fold raspberries into merginue, then spoon mixture over the crust.
Place in preheated oven and bake for 30-35 minutes or until lightly browned.
Cool to room temperature before serving.