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For the pastry:
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1. Place the flour, sugar, and salt in a bowl and mix together (or use a food processor fitted with a steel blade).
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2. Add the butter and cut it into the flour using a pastry cutter or fork (or food processor) until the butter is the size of peas.
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3. Switch to a wooden spoon and add the ice water 1 tablespoon at a time until a ball starts to form. Turn the dough out onto a well-floured board, roll it into a ball.
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4. Wrap the disk in plastic and refrigerate for at least 1 hour.
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5. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
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6. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
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For the filling:
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1. Cut the peaches in wedges and place them in a bowl with the blueberries. Toss them with flour, sugar, salt, zest, and orange juice.
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2. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
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3. Brush the crust with the beaten egg and sprinkle the crust and exposed fruit with the sugar in the raw.
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4. Bake the crostata for 20 to 25 minutes, until the crust is golden.
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5. Let the crostata cool for 5 minutes before transfering the crostata (still on the parchment) to a cooling rack. Let the crostata cool for another 10-15 minutes before serving.
