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1
Place the flour, butter, sugar, and salt in the bowl of a stand mixer and freeze for 30 minutes.
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2
Take the bowl from the freezer and put it on the mixer with the paddle attachment.
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3
Mix on low speed until it resembles a crumbly meal with the biggest pieces about the size of a pea, about 2 minutes.
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4
With the motor running, drizzle in the water, 1 tablespoon at a time.
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5
You may need a little more or less than the 1/2 cup; use just enough for the mixture to come together into shaggy clumps.
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6
Stop mixing as soon as you achieve this consistency.
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7
Dump the dough onto a large piece of plastic wrap and use your hands to press and shape the dough into a 7-inch disk.
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8
Wrap in plastic wrap and chill for at least 1 hour or overnight.
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9
Position a rack in the center of the oven and heat to 400F.
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10
Line a large baking sheet with parchment or a nonstick liner.
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11
Combine the 1/2 cup sugar, the flour, the zest, and a pinch of salt in a large bowl and whisk to combine.
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12
Add the fruit to the bowl, along with the lemon juice.
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13
Toss to combine and set aside.
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14
Take the dough from the fridge and put on a lightly floured work surface.
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15
Roll the dough into a 1/8-inch-thick round, about 17 inches across.
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16
Loosely roll up around the rolling pin and unroll onto the baking sheet.
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17
Put the fruit mixture in the center of the dough, leaving a 3-inch rim all around.
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18
Fold the excess dough up and over the fruit, overlapping as necessary.
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19
Brush the shaped dough with the egg white and sprinkle with the remaining 2 tablespoons sugar.
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20
Bake until the crust is golden and the fruit is tender, 45 to 55 minutes.
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21
Let rest on the baking sheet for 20 minutes before serving.
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22
For variety in color and flavor, you can replace up to 1 cup of the stone fruit with an equal amount of fresh blueberries.
