Ingredients

2 c all-purpose flour
3/4 t salt
½ c + 7 T unsalted butter, chilled and cut into small pieces
¼ c ice water, plus more as needed
1 ½ lb. nectarines, halved, pitted, and sliced lengthwise
½ pint raspberries
3 T sugar
1 egg
1 T coarse sugar (turbinado sugar, sparkling sugar, etc.), optional

Instructions

• Make dough.  Combine flour, salt, and butter in a large bowl and cut with a pastry blender until pea-sized crumbs remain. Next, add in 1/4 cup of ice water, combining gently by hand to evenly distribute the moisture and form it into a disc.  Only add additional water gradually as needed, so as not to get the dough too damp.  Alternatively, the entire dough-making process can be done in a food processor.
  
• Wrap dough in plastic wrap and refrigerate for 2 hours, or up to a day.
• Preheat oven to 425.  If you have a baking stone, place in oven and heat for 45 minutes.
• Remove dough from fridge about 10 minutes before you’re ready to roll it out so that it comes out of a really hard state. I suggest rolling this out on top of a piece of parchment paper to make transferring the dough easier in the next step.  Dust parchment surface and dough with flour; Roll into a 15-inch circle.  Exact size or perfect edges are unnecessary.
• Transfer dough to preheated baking stone or a large pizza tray.  (The parchment can stay during baking, no problem.)  Arrange nectarines in concentric circles, leaving at least 2-inches of bare crust around the edges. Fold crust over onto itself to the edge of the nectarines. Throw raspberries on top.  Sprinkle berries/nectarines with table sugar.
• Whisk egg and brush crust with egg wash.  Sprinkle crust with coarse sugar (you can use table sugar here, too, it just won’t be as decorative).
• Bake for about 50 minutes, until the crust is golden.  Remove from oven and cool slightly.  Serve.