Line a 9x9 square baking pan with parchment paper and set aside.

In a food processor, pulse together 1 1/2 cups flour, powdered sugar, and salt. Add 8 tablespoons butter and pulse until it resembles cornmeal.

Pulse in egg until a soft, crumbly dough forms. Dump dough into prepared pan and press evenly to cover bottom. Prick all over with a fork, chill in the freezer for 10 minutes, then bake at 375°F for 10 minutes. Let cool slightly.

Meanwhile, combine raspberries and 2 tablespoons brown sugar in a medium bowl. Stir gently, smooshing some of the berries, and let rest while crust bakes and cools.

Once crust has cooled, spoon raspberries with their juices over the top.

In a food processor, pulse together 1/3 cup flour, 2 tablespoons brown sugar, granulated sugar, and 2 tablespoons butter until coarse crumbs are formed. Scatter crumb over the top of the raspberries.

Bake at 375°F for 30 minutes, until golden brown. Let cool completely before cutting.