For the pie dough:
For the filling:
To make the dough, in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. (3 fl. oz./90 ml) of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
Position a rack in the lower third of an oven and preheat to 400°F (200°C).
On a lightly floured work surface, roll out 1 of the dough disks into an 18-by-14-inch (45-by-35-cm) rectangle. Roll the dough around a rolling pin and unroll it into a jelly-roll pan. Gently press the dough into the bottom and sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang.
To make the filling, in a large bowl, toss together the peaches and blackberries. In a small bowl, stir together the honey, lemon juice, cornstarch and ginger. Add to the fruit mixture and toss until well combined. Transfer the filling to the dough-lined pan.
Roll out the remaining dough disk into an 18-by-14-inch (45-by-35-cm) rectangle and place over the filling. Fold the top crust underneath the edge of the bottom crust and press together to seal. Flute or decorate the edge of the crust as desired. Using a sharp knife, cut several slits in the top crust. Brush the crust with the beaten egg mixture and sprinkle with the sugar.
Bake until the crust is golden and the filling is bubbling, about 1 hour and 10 minutes, tenting the pie with aluminum foil halfway through baking to prevent the top from browning too quickly. Transfer the pan to a wire rack and let the pie cool for at least 1 hour before slicing and serving.
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