Creamy Blueberry Pie with Figs

Mix the 150 g flour with the powdered sugar and almond flour. Add the diced cold butter and 1-2 tablespoons of ice water, then quickly knead it together so that the butter doesn't melt too much.

Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 2 hours.

Roll out the rested dough and place it into a 24 cm diameter pie dish. Prick the bottom with a fork, place baking paper and weights (e.g., dried beans) on top to prevent it from puffing up.