Blueberry Cream Pie with Figs

Shortcrust Pastry Instructions

• 1
  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 diameter of 24 cm. Prick the bottom of the dough 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.
• 2
  Bake for 15 minutes in an oven preheated to 180°C with a fan. After baking, remove the baking paper with the weights from the form and fill the crust.
• 3
  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.

FILLING INSTRUCTIONS

• 1
  Mash the blueberries with a fork or lightly blend them with a food processor. In a bowl, mix the sour cream with the whipping cream, egg yolks, sugar, and flour until a smooth, thin cream forms. Carefully fold the blueberries into the cream and pour the mixture onto the pre-baked crust. Bake the pie for approximately 30 minutes in an oven preheated to 180°C.

DECORATION INSTRUCTIONS

• 1
  Let the baked pie cool in the form, then refrigerate it for at least two hours. Before serving, decorate it with blueberries and sliced figs.