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.