Blueberry Cream Pie with Figs

Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for 2 hours. Roll out the chilled dough and place it into a pie dish with a ∅ of 24 cm. Prick the bottom of the dough in the dish with a fork, place baking paper on top, and add baking weights (beans, ceramic beads, special ceramic balls) to prevent the dough from puffing up during baking.

Bake for 15 minutes in an oven preheated to 180°C with a fan. After baking, remove the paper with weights from the dish and fill the crust.

Mix the flour with sugar and almond flour, add the chilled butter cut into smaller pieces, 1 to 2 tablespoons of ice water, and quickly (to prevent the butter from melting too much) work into a firm dough.