Rachael and I made a honey-sweetened blueberry pie the other day. We used frozen blueberries and I was surprised it was so simple to make. The key to baking a pie with honey is that you have to precook the fruit in a skillet along with the honey and cornstarch. This prevents it from being runny in the pie. Below is a recipe where we simply substituted honey in place of the white sugar. “Easy as pie.” All of a sudden, I realize how this saying came into being.
Easy and delicious. I would highly recommend this recipe if you want a nice summer treat right in the middle of winter.
- 5 cups frozen blueberries
- 1 cup white sugar (We substituted 1 cup honey)
- 5 tablespoons cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- ¾ cup salted butter
- ½ teaspoon salt
- 6 tablespoons cold water, or more as needed
- 1 tablespoon salted butter, cut into small pieces
- 1 teaspoon salted butter, or as needed
- ¼ cup milk
- Step 1Preheat the oven to 350 degrees F.
- Step 2 Heat honey in skillet then wisk cornstarch and salt. After dissovled, add frozen blueberries in a skillet along with lemon juice. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
- Step 3After the pie filling has finished cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
- Step 4Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
- Step 5Pour the pie filling into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
- Step 6Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Step 7Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
- Step 8Bake in the preheated oven until golden brown and bubbly, about 30 minutes.