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 brushed with honey for 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

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 top 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. I also use honey to brush the crust with, which is my all time favorite way to top a pie as it makes the crust so golden brown and just the right amount of sweet!
• 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

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.)

Recipe FAQ's

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