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.
Why You'll Love This Recipe
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!
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.
Ingredients for Blueberry Honey Crumble Pie
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Blueberry Honey Crumble PieDifficulty: Easy
This lightly sweetened Blueberry Honey Crumble Pie has a streusel topping and is naturally eggless.
1/2 cup (113 grams) organic salted butter, cold
127 grams (1 cup) organic all purpose flour
1/2 teaspoon organic cane sugar
1/4 cup cold water
1 pound organic blueberries
57 grams (1/4 cup) organic cane sugar
43 grams organic raw honey
21 grams (3 tablespoons) organic all purpose flour
1/2 teaspoon organic cinnamon
1 teaspoon organic cornstarch
95 grams (3/4 cup) organic all purpose flour
113 grams (½ cup) organic cane sugar
1/2 teaspoon organic cinnamon
6 tablespoons (85 grams) organic salted butter, melted
- Pie Wash
1 tablespoon organic raw honey
1 tablespoon water
- 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.
- High Altitude — Bake at 350°F for 1 hour, or until golden brown.
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