Blueberry Honey Crumble Pie
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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 brushed with honey for a naturally eggless golden brown crust.
If you are looking for more summer desserts, be sure to check out some of my other favorites like my Orange Blossom Honey Apple Pie, Apple Cinnamon Strawberry Pie, or my S'More Tart.
Table of Contents
I am obsessed with this Blueberry Honey Crumble Pie, to say the least. Blueberry is one of my favorite flavors for pie and I love that you can use fresh or frozen blueberries in this recipe! That makes it easy to make year round. Or, if you want to save your precious fresh blueberries to eat, you can use your frozen ones in this recipe!
This Blueberry Honey Crumble Pie has a streusel topping which is the best! This simple mixture of butter, sugar, and flour bakes up into a sweet crumble on top of the pie that is both a little crunchy and a little sweet. I also use my favorite egg-free pie wash on this pie which is just a 1 to 1 ratio of raw honey and water. This make the pie crust perfectly golden brown and with just a little sweetness that I'm obsessed with. As someone who eats eggs, I never want to use eggs on top of a pie again as this is so much better!
Why You'll Love This Recipe
Less Sugar: You will love this Blueberry Honey Crumble Pie because this is a very light pie. This 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 topping is made of butter, sugar, cinnamon, and flour and it bakes up to a beautiful topping that gives this pie a little crunch.
Blueberry: This Blueberry Honey Crumble Pie can be made with fresh or frozen blueberries! This makes this simple pie easy to make all year round.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Blueberries
Frontier Co-Op Organic Korintje Cinnamon
Frontier Co-Op Organic Cornstarch
Tools Needed
9-Inch Pie Pan
Step by Step Instructions
Step 1
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.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a medium bowl, add the blueberries, cane sugar, honey, flour, cornstarch, and cinnamon and mix together.
Step 4
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.
Step 5
To make the pie wash: In a small bowl, add the honey and water and microwave for a few seconds to melt the honey.
Step 6
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.
Step 7
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.
Step 8
Poke holes in the filling with a fork. Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie. Brush the honey and water mixture onto the crust using a pastry brush.
Step 9
Bake for 1 hour and 15 minutes, or until golden brown. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions.)
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FAQ's
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.
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.
Craving More?
Blueberry Honey Crumble Pie
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
- 85 grams salted butter (melted)
Pie Wash
- 1 tablespoon raw honey
- 1 tablespoon water
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 filling: In a medium bowl, add the blueberries, cane sugar, honey, flour, cornstarch, and cinnamon and mix together.
- 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 pie wash: In a small bowl, add the honey and water and microwave for a few seconds to melt the honey.
- 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 1/4-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.
- Poke holes in the filling with a fork. Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie. Brush the honey and water mixture onto the crust using a pastry brush.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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