Blueberry Fig Pie
intro
A buttery, flaky double-crust pie brimming with jammy fresh figs and sweet-tart blueberries, lightly spiced for a warm, balanced summer dessert.
Ingredients
Steps
In a large mixing bowl, combine 315g all-purpose flour and 1 teaspoon fine sea salt. Add 226g cold cubed unsalted butter, and use a pastry cutter to work the butter into the flour until the mixture forms coarse, pea-sized crumbs. Gradually drizzle in 80ml ice water, mixing gently just until the dough comes together (do not overmix, as this creates tough crust). Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
While the dough chills, prepare the filling: in a separate large bowl, combine 350g rinsed, thoroughly dried blueberries, 300g quartered fresh figs, 100g granulated sugar, 24g cornstarch, 15ml fresh lemon juice, ½ teaspoon ground cinnamon, and 5ml vanilla extract. Toss gently with a wooden spoon until all fruit is evenly coated in the sugar-starch mixture, then set aside to rest for 15 minutes to let the fruit release its natural juices.
Preheat your oven to 200°C (400°F). Remove one chilled dough disc from the refrigerator, and roll it on a lightly floured work surface to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Carefully lift the rolled dough and drape it over a 23cm (9-inch) ceramic pie dish, pressing it gently into the dish bottom and up the sides. Trim excess dough with a paring knife to leave a 2cm (1-inch) overhang around the dish rim.
Pour the rested blueberry-fig filling into the dough-lined pie dish, spreading it evenly to create a level surface. Roll out the second chilled dough disc to an identical 30cm (12-inch), 3mm-thick circle, and drape it over the top of the filling. Trim excess top dough to match the bottom crust overhang, then crimp the two crust edges together tightly to seal in the filling. Cut 4 small 2cm slits in the top crust to allow steam to escape during baking.
Whisk 1 large egg with 15ml whole milk to make a smooth egg wash, then brush it evenly over the entire top crust and crimped edge. Place the pie on the middle oven rack, and bake at 200°C (400°F) for 25 minutes. Reduce the oven temperature to 180°C (350°F), wrap the crust edges in strips of aluminum foil to prevent burning, and bake for an additional 30 minutes, until the crust is deep golden brown and filling bubbles actively through the steam slits.
Remove the baked pie from the oven, transfer it to a wire cooling rack, and let it cool completely at room temperature for a minimum of 2 hours to allow the filling to set fully before slicing and serving.
Tips
2.Always pat rinsed blueberries completely dry before adding to the filling; excess water on the fruit will thin the filling and make it runny, even with the cornstarch thickener.
3.If substituting frozen blueberries for fresh, do not thaw them before mixing into the filling, and add 1 extra tablespoon (8g) of cornstarch to account for extra moisture released as the fruit bakes.
OMG y’all, I made this for our Labor Day potluck and it was GONE in 10 minutes flat! The combo of sweet blueberries and jammy figs is such a game changer, I never would’ve thought to pair those two before. My husband kept going back for seconds before half the guests even got a slice lmao. Only note is I added a tiny extra dash of cinnamon to the filling, chef’s kiss.
Took me a minute to get the crust right since I’m still pretty new to baking (medium difficulty is no joke, folks!) but the end result was SO good. Brought a slice up on my day hike last weekend and it held up way better than I thought it would, no soggy mess even after a couple hours in my pack.
Full transparency: I’ve hated figs my whole life, thought they tasted like weird mushy candy my grandma kept in her purse. My partner begged me to make this because they love both figs and blueberries, and I’m eating my words (and half the pie) right now. The blueberries cut that weird figgy aftertaste I hate so much, 10/10 would make again even if I have to admit figs aren’t that bad.
Has anyone tried making this with a gluten-free all purpose flour crust? My daughter has celiac and I’ve been hunting for a fun weekend dessert we can all eat together that doesn’t taste like cardboard.
Wait the cook time says 1 hour 20 minutes — is that including the time to chill the crust? I’m trying to plan this for my daughter’s birthday dinner next week and wanna make sure I block off enough time so I’m not rushing right before guests show up.
Made this for my office potluck yesterday and got so many recipe requests! The lattice crust looked way fancier than it was to put together, I felt like a total pro. Pro tip: toss the blueberries and figs in a little cornstarch like the recipe says, don’t skip that step — I almost did and my coworker said her last fruit pie turned into a soupy mess when she skipped the thickener.
Tried making this in my tiny dorm oven last weekend and it actually turned out? I used frozen blueberries and dried figs since that’s all the grocery store by campus had, and even with my janky setup my roommates demolished half the pie before it even fully cooled lmao. Only issue was my oven runs hot so the edges got a little dark, next time I’ll put foil around them sooner.
I’ve been making fruit pies for over 40 years and this recipe is a new staple in my rotation! The balance of tart blueberries and sweet, rich figs is perfect, not too cloying like some fruit pie fillings can be. I made it for my grandkids last Sunday and even my pickiest 7 year old grandson asked for a second slice.
Wait does this hold up well in the fridge for a few days? I like to make one big dessert on Sundays to have with my lunches throughout the week, but I hate when fruit pies get all soggy after day 2.
Swapped the butter for cold vegan butter and used a flax egg for the crust, and it came out INSANE. Took this to my friend’s vegan game night and everyone was shocked it didn’t have dairy. The fig and blueberry combo is so much more interesting than basic apple pie, I’ll be making this all fall.
Help! I made this last night and the bottom crust was totally soggy, even after I blind baked it like the recipe said. Did I do something wrong? I let the filling cool completely before pouring it in too, so I’m stumped.
Made this for my at-home date night last night and my partner literally said it’s better than the pie we got at that fancy farm-to-table spot we went to for our anniversary. Win for me! I topped each slice with a little dollop of homemade honey whipped cream, 10/10 romantic dessert.
I picked up fresh figs and blueberries from my local farmers market last weekend and used them for this pie, and you can really taste the difference vs using store bought fruit. The figs were so ripe and sweet I didn’t even need to add the extra tablespoon of sugar the recipe mentions for tarter fruit! Will absolutely be making this every year when fig season rolls around.
This was my first ever homemade pie!!! I was so nervous I’d mess up the lattice top but I watched a 2 minute TikTok tutorial and it was way easier than I thought. The whole house smelled amazing while it was baking, my roommate kept hovering by the oven waiting for it to cool down enough to eat.
I added a tiny splash of bourbon to the filling (y’all know I can’t make a fruit pie without a little bourbon) and it was *chef’s kiss*. The warm bourbon notes pair so well with the figs and blueberries, I highly recommend the tweak if you’re not making it for kids!
Entered this pie in my small town’s annual pie contest last weekend and WON first place! I was up against 3 other bakers who’ve been winning for years, so I was shocked. The judges specifically called out the blueberry fig combo as super creative and perfectly balanced. Thank you for this amazing recipe, I’m never gonna live down beating the town pie ladies lmao.