Crust:

3 c. flour
1/2 tsp. salt
1/2 c. butter
1/2 c. vegetable shortening
6 to 8 tbsp. ice water, more if needed

Chill in Saran Wrap for 30 minutes.

Filling:

8 peaches ( 2 1/2 lbs.) pared, pitted and cut into 1/2 inch thick slices.
1/2 c. blueberries
1 c. sugar
1/3 c. tapioca
2 tbs. lemon juice
3/4 tbsp. ground ginger

Lightly toss together peaches, blueberries, sugar, tapioca, lemon juice and ginger. Let stand while rolling out pie crusts. Bake 50 minutes.