Peach Crostata

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Unroll the uncooked pie dough onto the baking sheet. In a bowl, gently mix peaches, blackberries, sugar, and flour together. Pour the fruit mixture into the center of the dough round, leaving about 2 1/2 inches around the edge. Fold up the edge of the dough over the filling to make a rim. Fold and pinch as you around folding the dough. Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Brush with honey or the melted peach jam. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.