Blueberry Fig Pie
intro
Buttery flaky double crust envelops jammy fresh figs and plump blueberries, brightened with lemon and warm spice for a nostalgic, fruit-forward summer dessert.
Ingredients
Steps
In a large food processor, combine 315g all-purpose flour and ¾ tsp fine sea salt, pulsing 2-3 times to evenly mix. Add 226g cold cubed unsalted butter, pulsing in 1-second bursts (8-10 total pulses) until the mixture forms coarse crumbs with pea-sized butter chunks. Drizzle in 60ml ice water first, pulsing to combine, then add up to 20ml more ice water 1 teaspoon at a time, stopping as soon as the dough clumps together when squeezed (do not overmix). Split the dough into two equal 2.5cm-thick discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
While the dough chills, make the fruit filling: In a large glass mixing bowl, gently toss 340g patted-dry blueberries, 225g quartered fresh figs, 100g granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon zest, 2 tbsp lemon juice, ¼ tsp cinnamon, ⅛ tsp nutmeg, and remaining ¼ tsp fine sea salt. Use a silicone spatula to stir very slowly to avoid mashing the soft fruit, then let the mixture rest for 15 minutes at room temperature to release natural juices, stirring once gently halfway through.
Preheat your oven to 200°C (400°F) and place a rimmed baking sheet on the middle rack to preheat (this will catch bubbling juices and help the bottom crust crisp). Remove one chilled dough disc, let it soften for 5 minutes at room temperature, then roll it on a lightly floured surface to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Carefully drape the rolled dough over a 23cm (9-inch) ceramic pie dish, gently pressing it into the bottom and up the dish sides, leaving a 2.5cm (1-inch) overhang around the rim; trim any longer excess dough with kitchen shears.
Pour the rested blueberry-fig filling and all its accumulated juices into the dough-lined pie dish, spreading it into a flat, even layer. Roll the second chilled dough disc to the same 30cm (12-inch), 3mm thickness as the bottom crust, then drape it over the top of the filling. Trim the top crust overhang to match the bottom crust’s 1-inch overhang, then pinch the two crust edges firmly together to seal, crimping decoratively with your fingers or a fork. Cut 5 evenly spaced 2cm (¾-inch) slits in the top crust to allow steam to escape during baking.
Brush the entire top crust and crimped edge evenly with the beaten large egg, then sprinkle 1 tbsp coarse sanding sugar uniformly over the surface for a crunchy, sparkling top. Carefully place the pie on the preheated rimmed baking sheet in the oven. Bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 180°C (350°F) (without opening the oven door longer than needed) and bake for an additional 25-30 minutes, until the crust is deep golden brown and thick, bubbling fruit juices peek through the steam slits.
Once baked, transfer the pie to a wire cooling rack and let it cool completely at room temperature for a full 2 hours before slicing—this wait is critical to let the cornstarch-thickened filling set fully. Serve slices at room temperature or slightly warmed, paired with freshly whipped cream or vanilla bean ice cream if desired.
Tips
2.If the crimped crust edges start to darken too quickly during baking, wrap a thin strip of aluminum foil around the pie rim after the first 25 minutes of baking to prevent burning while the rest of the pie cooks.
3.Do not skip the full 2-hour cooling time: cutting the pie while it is warm will cause the fruit filling to run out of the crust, resulting in soggy slices and a messy presentation.
OMG, I made this for our Sunday family dinner last weekend and everyone went back for seconds! I was a little nervous about pairing blueberry and fig at first, but the balance of sweet and tart is *chef's kiss*. The flaky crust tip worked perfectly too, no soggy bottom at all!
Brought this to my office potluck yesterday and it was gone in 10 minutes flat. Multiple people asked for the recipe, I told em I found the GOAT blueberry fig pie online. Only tweak I made was adding a tiny pinch of cardamom to the filling, hit so hard.
SO good! I used fresh figs from my neighbor’s tree and wild blueberries we picked on our last hike, and it turned out even better than I imagined. The medium difficulty rating is totally fair, took me a little longer than the stated cook time because my oven runs hot, but worth every minute.
First time ever making a homemade pie from scratch, and this recipe’s instructions were so easy to follow! I’m prepping to make it this weekend, but quick question — can I use frozen blueberries and figs if I can’t find fresh right now? My grocery store’s produce section has been so picked over lately.
My kids loved this! I made it for our post-game snack last Saturday and the whole team devoured it. Only hiccup was my filling came out a little runnier than I expected, did I do something wrong?
Game changer. I’ve been making the same old apple pie for Thanksgiving for 10 years, I’m swapping it out for this blueberry fig one this year. The depth of flavor from the figs is unreal, it feels fancy but it’s so approachable to make.
Made this for meal prep this week to have with my morning coffee and it’s the perfect little treat. Not too sweet, the fruit flavor shines, and it holds up really well in the fridge for 4-5 days. Will absolutely be adding this to my regular rotation.
Wait, has anyone tried making this with a vegan butter swap for the crust? I’m dairy free and would love to make this for my partner’s birthday next week, it looks incredible.
I don’t even like fruit pie usually, I’m more of a pecan or chocolate cream guy, but my wife made this last night and I ate two slices after dinner. The little lemon zest in the filling? *Chef’s kiss* cuts the sweetness perfectly. Who knew blueberry and fig went this hard together?
The cook time is spot on for me, I have a standard electric oven and it was perfectly golden at 1 hour 25 minutes exactly. I did a lattice top for the first time ever and it looked so professional, I was so proud of myself. Served it with a scoop of vanilla bean ice cream, 10/10.
Okay, full transparency, I overworked my crust the first time and it came out tough, so I started over and followed the “handle the dough as little as possible” tip and it was perfect! The filling is amazing, I just wish I’d read the crust tips closer the first go around.
Making this for my neighborhood block party this weekend, quick question — can I assemble the pie the night before and bake it the day of, or will that make the crust soggy? I’m trying to get as much prep done ahead as possible so I’m not rushing on Saturday.
Tried this last night when my in-laws were in town, and my mother in law (who swears her fruit pie is the best in the state) asked for the recipe. That’s the highest possible praise I can get, honestly. Will be making this for every family gathering from now on.
I added a crumb topping instead of a full top crust because I’m lazy and didn’t feel like rolling out a second layer of dough, and it was insane. The buttery crumble paired so well with the blueberry and fig filling, I might never do a full top crust again.