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1
To make the crust, put the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine.
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2
Scatter the butter and shortening on top, and pulse until the mixture resembles coarse meal.
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3
Add 1/4 cup ice-cold water and pulse until the dough just comes together.
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4
(You can add up to 3 tablespoons additional water, 1 tablespoon at a time, if needed.)
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5
Remove the dough from the machine and lightly knead it on a lightly floured flat surface until it just comes together.
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6
Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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7
Preheat the oven to 375F.
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8
To make the filling, put the blackberries in a small bowl, add the blackberry liqueur, and toss gently to coat.
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9
Let sit for 5 minutes.
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10
Combine the peaches, both sugars, cinnamon, ginger, nutmeg, peach brandy, and cornstarch in a large bowl and mix until well combined.
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11
Let sit for 10 minutes.
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12
Fold in the blackberries just before adding the filling to the pie.
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13
Divide the dough in half and roll each half out on a lightly floured surface to a 13- to 14-inch round.
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14
Transfer one of the rounds to a 9-inch deep-dish pie plate.
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15
Using a slotted spoon, spoon the fruit mixture into the crust.
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16
Add some of the juices that have accumulated in the bowl.
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17
Scatter the butter over the filling.
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18
Roll up the remaining dough on your rolling pin, and unroll it atop the fruit mixture.
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19
Trim the edges of both crusts to a 3/4-inch overhang.
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20
Fold the edges over, pressing to seal.
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21
Crimp the edges.
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22
Cut 6 slits in the top crust to allow steam to escape.
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23
Brush the top of the pie with the cream, and sprinkle with the turbinado sugar.
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24
Put the pie plate on a rimmed baking sheet, and bake on the bottom rack of the oven until the crust is golden and the juices are bubbling thickly through the slits, about 1 hour and 10 minutes.
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25
(Cover the edges of the crust with foil if browning too quickly.)
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26
Let the pie cool for at least 3 hours before serving.
