Pop the flour and salt into a food processor, and pulse to combine. Add in half the butter and pulse until combined, and butter is covered in flour. Add the rest of the butter, and pulse again until just coated with flour

Transfer the mixture to a bowl. Drizzle in the ice water, and toss with a fork until the mixture just begins to come together

Using your hands, gather the dough and gently knead until the dough is holding together. It is important not to handle the dough too much. Shape it into a thick circle, wrap in plastic wrap and pop in the fridge for at least 2 hours

Preheat oven to 425F and make sure you have a rack in the middle of the oven. If you are using a pizza/baking stone then pop that in and let it preheat for at least 45 minutes (if you don't have one don't worry)

Remove dough from the fridge at least 10 minutes before you need to use it so that it isn't too cold. Unwrap and place the dough between 2 sheets of parchment paper and use a rolling pin to flatten it into a 15 inch circle

Remove the top sheet of parchment, leave the bottom sheet and transfer the dough to a baking sheet (still on the bottom sheet of parchment).

Starting about 2 inches from the edge, add the peach slices in rings. Scatter the blueberries on top, followed by the coconut sugar

Gently fold the edges of the dough over the fruit to make a rim. This does not have to look neat, but just make sure there are no holes for the juices to seep through

Brush with the egg wash (sprinkle the edges with extra coconut sugar if you wish)

Remove from the oven and move to a rack to cool slightly before serving. Serve warm