Quickly mix all the ingredients in the stand mixer: they must not warm up;
Dice the butter and set aside until it gets to room temperature; if you are short in time, warm it into the microwave for a few seconds, it must keep its solid texture;
In the bowl of the mixer, combine yolks, sugar, butter and then flour until a crumbly mixture. Do not worry if the dough doesn’t hold together perfectly because the pie must turn out to be quite rustic after baking;
Shape the dough into a ball and wrap it into cling film;
Refrigerate in the lowest part of the fridge for about one hour;
Butter and lightly flour a baking tin;
Place 1/3 of the dough into the pan and roll it out with your lightly floured fingers; prick the surface with the tongs of a fork;
Evenly spread the jam;
Make a lattice pattern to decorate: place the remaining dough between two sheets of parchment paper and roll it out until very thin. Add a little flour in case it gets too sticky; cut the dough into stripes and place them onto the pie: decorate to your taste;
Pre-heat the oven at 180°C (356°F) and bake for about 40 minutes.