Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch deep-dish pie plate. Set aside.
Combine sugar, flour, orange rind, and ginger in a large mixing bowl; stir well. Add figs; toss lightly to coat well. Spoon mixture into pastry shell; dot with butter.
Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over figs. Trim edges; seal and flute. Bake at 400° for 10 minutes. Reduce heat to 375°, and bake an additional 40 minutes.