Marie Callender’s Double Cream Blueberry Pie Recipe: Bursting Berry Layers in Flaky Crust

This double cream blueberry pie delivers the signature Marie Callender’s experience with a flaky crust and layers of juicy berries. The secret lies in a precise balance of fresh blueberries and a rich cream filling that sets beautifully.

I’ve refined the technique to ensure the crust stays crisp while the filling remains luscious, never soggy. The top crust is vented to allow steam to escape, preventing a gummy texture that ruins lesser pies.

What emerges from the oven is a golden pie with a filling that bursts with berry flavor in every bite. The cream layer adds a velvety texture that complements the tartness of the blueberries perfectly.

The result is a dessert that looks as impressive as it tastes, with a professional-quality finish that would make Marie herself proud.

Ingredients for Marie Callender’s Double Cream Blueberry Pie

A flaky crust embraces layers of juicy berries and rich cream filling in this showstopper dessert.

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The crust demands cold butter—Land O’Lakes or Kerrygold work beautifully. Don’t substitute margarine; the water content ruins the flakiness. For the blueberries, fresh is essential (frozen releases too much liquid). Look for plump, deep blue berries at peak season. The cream filling sets best with full-fat dairy, so skip any light versions here.

No sour cream? Full-fat Greek yogurt at equal volume works in a pinch. Out of cornstarch? Instant tapioca at half the amount can thicken the filling. If you must use frozen blueberries, don’t thaw them first—toss with extra cornstarch to compensate. The vanilla should be pure extract, not imitation, for depth of flavor.

The unbaked pie can rest overnight in the fridge (cover tightly). Baked pie keeps at room temperature for 2 days or refrigerated for 4 days. For freezing, bake first, cool completely, then wrap well—good for 2 months.

Step-by-Step Instructions for Double Cream Blueberry Pie

Here’s the method I rely on for a perfectly flaky crust and luscious cream-filled blueberry center.

Step 1: Prepare the Flaky Pie Crust

In a food processor, pulse the 2.5 cups all-purpose flour, 1 tsp salt, and 0.75 cup granulated sugar until combined. Add the 1 cup cold unsalted butter (cut into cubes) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.5 cup ice water through the feed tube, adding just enough until the dough begins to come together. Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Creamy Blueberry Filling

In a large bowl, gently toss the 5 cups fresh blueberries with the 0.25 cup cornstarch, 0.75 cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla extract, and 0.25 tsp ground cinnamon until evenly coated. Let the mixture sit for 10 minutes to allow the berries to release some juices.

In a separate bowl, whisk together the 1 cup heavy cream and 0.5 cup sour cream until smooth. This double cream mixture will create the signature rich, velvety texture of the filling.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disk of dough to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Pour the blueberry mixture into the crust, then carefully drizzle the cream mixture over the berries, allowing it to settle into the gaps.

Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal, then cut several slits in the top crust to allow steam to escape. Brush the top with a beaten large egg for a golden finish.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-60 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.

If the edges begin to brown too quickly, cover them with aluminum foil or a pie shield. The pie is done when the crust is fully baked and the filling thickens slightly when tested with a knife inserted through a vent.

Step 5: Cool and Serve

Transfer the pie to a wire rack and let it cool for at least 2 hours. This resting time allows the filling to set properly. The crust will remain flaky while the double cream blueberry filling firms up to the perfect slicing consistency.

Serve at room temperature or slightly warmed. Each slice should reveal distinct layers of flaky crust, creamy filling, and bursting blueberries in every bite.

Dietary Considerations for This marie callenders double cream blueberry pie

Gluten-Free Option

For a gluten-free version, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking blend. I recommend King Arthur Measure for Measure—it contains xanthan gum for better structure. The texture will be slightly different but still flaky.

Dairy-Free Adaptations

Swap the 1 cup heavy cream for full-fat coconut cream and the 0.5 cup sour cream for dairy-free yogurt. Use vegan butter like Miyoko’s for the crust. The filling will have a slight coconut undertone but remains rich and creamy.

Lower Sugar Version

Reduce the 0.75 cup granulated sugar by half and add 2 tbsp honey or maple syrup to the blueberry mixture. The natural sweetness of ripe berries often compensates beautifully. I find this works best in summer when blueberries are at peak sweetness.

Nut Allergy Note

This recipe is naturally nut-free, but always check your butter and dairy labels for cross-contamination warnings. For severe allergies, use dedicated nut-free facilities’ products like Smart Balance butter. 💡

Lactose Intolerance

Those with lactose issues can use lactose-free heavy cream and sour cream—brands like Green Valley Creamery work well. The crust remains traditional, but the filling becomes much gentler on sensitive stomachs.

Egg-Free Crust

For the egg wash, use 2 tbsp milk or cream brushed on the crust instead. The finish won’t be quite as shiny, but it browns nicely. Alternatively, aquafaba (chickpea water) works surprisingly well for a vegan option.

Frequently Asked Questions