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For pie crust:
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1. Sift flour and salt together.
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2. Add the butter and Crisco, cut into small pieces.
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3. Work the fats into the flour with fingers until mixture is the consistency of corn meal.
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4. Add the water. If the mixture is too dry, add more cold water a Tbs at a time until mixture is thoroughly mixed.
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5. Turn out onto a floured workspace and knead briefly until just smooth.
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6. Divide into 2 pieces, wrap each in plastic wrap and chill for at least 20 minutes.
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For pie:
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1. Trim any stems from the figs, slice in half lengthwise and put in a small bowl.
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2. Cover sliced figs with water and soak while slicing the pears.
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3. Put pears and figs in a medium bowl.
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4. Combine sugar, cornstarch and salt and sprinkle over fruit. Toss well.
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5. Peel and chop ginger and add to fruit. Add lemon juice and stir well.
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6. Set fruit aside while rolling out 1 piece of pie crust to fit a 9 inch glass pie pan. Roll out top crust at this time, too, and set aside
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7. Fill bottom crust with fruit mixture. Dot all over with butter.
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8. Moisten the edges of the bottom crust with water, and cover the pie with the top crust. Crimp the two crusts together to seal.
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9. Beat the egg white well with water and brush mixture on the top crust to glaze. Sprinkle with the sugar. Cut steam vents into the top crust.
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10. Bake at 350 for 45-60 minutes, until filling is bubbly and crust is golden brown.
