Blueberry Honey Crumble Pie
Lightly sweetened, this Blueberry Honey Crumble Pie has less sugar than traditional pie and uses honey for its sweetness. It’s topped with a streusel topping and has a naturally eggless golden brown pie crust!
If you are looking for more summer desserts, be sure to check out some of my other favorites like Orange Blossom Honey Apple Pie, Bakery Style Chocolate S’mores Cookies With Fluff, Peach Crumble Pie, Chocolate Banana Caramel Ice Cream Pie, or Raspberry Chocolate Chip Ice Cream Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Blueberry Honey Crumble Pie
- Ready In: 5 hours 30 minutes
- Makes: 9-inch pie
- Main Ingredients: butter, cane sugar, all purpose flour, blueberries
- Flavor Profile: juicy blueberries and perfectly golden streusel that crumbles with every bite
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: natural sweetness of honey with fresh blueberries and crumble topping
Summarize & Save This Content On
Why You'll Love This Recipe
- Less Sugar: You will love this Blueberry Honey Crumble Pie because this is a very light pie. This homemade blueberry pie has less sugar than most of my pie recipes and it also has the addition of honey!
- Streusel Topping: I top this Blueberry Honey Crumble Pie with a streusel topping. This easy crumble topping is made of butter, sugar, cinnamon, and flour and it bakes up into a beautiful crumbly topping that gives this blueberry pie a little crunch and texture.
- Eggless Pie: This blueberry pie is naturally eggless, no eggs needed to make this homemade pie.
- Flexible: This Blueberry Honey Crumble Pie can be made with fresh or frozen blueberries! This makes this simple pie easy to make all year round.
Pie with streusel topping is one of my favorites. The buttery, crunchy topping compliments the soft and juicy fruit filling just so well! If you're wondering How to Make the Best Streusel Topping, my secret is melted butter!
I use this technique on other recipes with my famous streusel topping like Peach Crumble Pie, Eggless Chocolate Carrot Cake, Chinese Five Spice Cranberry Apple Pie, Eggless Banana Raspberry Muffins, or Old Fashioned Dutch Apple Pie. So, if you are as obsessed with this crumble topping as much as me, check out these too!
Ingredients
- Cane Sugar: I use organic cane sugar for a lightly sweetened pie, very different than a pie made with brown sugar.
- Honey: I use organic raw honey in addition to sugar in this pie for a delicious sweet flavor paired with the blueberries.
- Blueberries: I use fresh organic blueberries, but frozen also works. If you are using frozen, be sure to thaw them in the fridge the night before you plan to roll out the pie. Then drain them in a strainer to remove all the excess moisture. Check out my post Can You Make Pie With Frozen Fruit? for all the info!
- Cornstarch: I use organic cornstarch in the pie filling, this is key as the cornstarch will help solidify all the fruit juices so you don't have a soggy crust and so you get nice clean slices.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- You can use fresh or frozen blueberries, either works. If using frozen, be sure to thaw in the fridge overnight and then strain off excess water before using.
- Make sure to use a cast iron, aluminum or stainless steel pie pan. These conduct heat the best and will ensure a golden brown and flaky pie crust that is not soggy. Read more in The Best Nontoxic Pie Pans to Bake With.
- Whenever rolling out pie, work quickly. This will ensure that your pie crust stays cold before entering the oven, which helps create a flaky pie crust.
- High Altitude — Bake at 350°F for 1 hour, or until golden brown.
How to Make Blueberry Honey Crumble Pie
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there.
- Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F. To make the topping: In a medium bowl, add the flour, sugar, cinnamon, and ginger and swirl together.
- Add the melted butter and stir with a spatula until combined. Set aside.
- To make the filling: In a medium bowl, add the blueberries, cane sugar, honey, flour, cornstarch, and cinnamon.
- Mix together to combine completely.
- Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter.
- Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan. Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Add the filling into the pie pan and spread evenly.
- Crumble the topping on top of the pie.
- Bake for 1 hour or until golden brown.
Recipe FAQ's
A traditional blueberry pie is made with a double crust, using the butter pie crust for both the bottom and the top. A blueberry crumble pie has a streusel crumb topping on top instead of pie crust.
Yes! This pie would be delicious with blackberries, raspberries, or strawberries too! If you are using strawberries, just be sure to de-stem and slice them.
Yes, if you want to use frozen blueberries or other berries, you can. But, you do have to thaw the frozen fruit before using. The best way to do this is to thaw in a bowl in the fridge for 24 hours before. Then drain the berries so all the excess water is removed before making the filling with them. Check out my post Can You Make Pie With Frozen Fruit? for all the info!
You can, but it will have a different flavor.
If you skipped the cornstarch then your pie can be runny. Cornstarch is key to solidifying that filling in the oven as it bakes and prevent it from being runny when you slice it. But, the pie can also be runny if you slice it before it's cooled completely.
When the crust is golden brown and the crumble topping is lightly browned.
Don't store this in an airtight container or under a cake dome as it will make the pie soggy. If you reheat it, make sure to reheat in an oven or toaster oven so it crisps up (never reheat pie in the microwave!).
Yes, this is a great pie to make a day in advance of a party as it will be fine to just let it sit out on the counter overnight.
No, you don't need to refrigerate this pie. Just store it in a cool, dry place for a few days.
Pie has a buttery and flaky crust, so it's best kept out in the open air at room temperature. Do not put it in an airtight container or tupperware as it will get soggy! Pie is best eaten within the first few days of baking.
If you want to reheat pie, you can do that in your oven, toaster, oven or air fryer. You can use a warm setting or you can do 350°F. It will only need about 5 to 10 minutes per slice to crisp back up. Never reheat pie in a microwave as it will just become soggy and all the flaky crust will be gone.
More Blueberry Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Blueberry Honey Crumble Pie
Equipment
- Digital Food Scale
- Stand Mixer
- Mixing Bowl
- Rolling Pin
- 9-Inch Pie Pan
- Pastry Brush
Ingredients
Crust
- 113 grams salted butter (cold)
- 127 grams all purpose flour
- ½ teaspoon cane sugar
- ¼ cup cold water
Filling
- 454 grams blueberries
- 57 grams cane sugar
- 43 grams raw honey
- 21 grams all purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
Topping
- 95 grams all purpose flour
- 113 grams cane sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon raw honey
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there.
- Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F. To make the topping: In a medium bowl, add the flour, sugar, cinnamon, and ginger and swirl together.
- Add the melted butter and stir with a spatula until combined. Set aside.
- To make the filling: In a medium bowl, add the blueberries, cane sugar, honey, flour, cornstarch, and cinnamon.
- Mix together to combine completely.
- Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter.
- Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan. Roll the excess dough into the pie pan so it’s even with the edges of the pie pan.
- Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Add the filling into the pie pan and spread evenly.
- Crumble the topping on top of the pie.
- Bake for 1 hour or until golden brown.
- Store at room temperature for up to 3 days.
Notes
- Always weigh ingredients for the best results.
- You can use fresh or frozen blueberries, either works. If using frozen, be sure to thaw in the fridge overnight and then strain off excess water before using.
- Make sure to use a cast iron, aluminum or stainless steel pie pan. These conduct heat the best and will ensure a golden brown and flaky pie crust that is not soggy. Read more in The Best Nontoxic Pie Pans to Bake With.
- Whenever rolling out pie, work quickly. This will ensure that your pie crust stays cold before entering the oven, which helps create a flaky pie crust.
- High Altitude — Bake at 350°F for 1 hour, or until golden brown.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
hi Mallory! Sorry about that (typo!) I’ve added it to the ingredient list, ground ginger is all you need, just a little bit! I hope you enjoy!
My favorite blueberry pie!