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

This pie delivers layers of juicy blueberries nested between flaky crust, with a creamy filling that sets it apart from ordinary versions. The double cream layer adds richness that balances the tart berries perfectly.

After years of testing, I’ve perfected the technique for a crust that stays crisp and a filling that doesn’t run. The result is a dessert that looks and tastes like it came from a bakery.

Ingredients for Marie Callender’s Double Cream Blueberry Pie

Fresh berries, flaky layers, and a creamy center make this pie unforgettable.

The crust demands cold butter—cut it into small cubes and chill before starting. King Arthur Flour is ideal for the base, but any all-purpose works. For the blueberries, fresh local berries in season give the best flavor and texture. If using frozen, don’t thaw them first (it prevents a runny filling). The cream cheese should be full-fat and room temperature to blend smoothly into the cream layer.

No fresh blueberries? Frozen wild blueberries work well (and are often more flavorful). For a lighter version, half-and-half instead of heavy cream still gives richness. Out of cornstarch? Instant tapioca at the same amount thickens just as effectively. The vanilla can be swapped for almond extract at half the quantity for a different flavor profile.

The pie keeps 2-3 days at room temperature under a cake dome. For longer storage, refrigerate for up to 5 days. To freeze, wrap tightly in plastic and foil—good for 2 months.

Step-by-Step Instructions for Double Cream Blueberry Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Flaky Pie Crust

In a large bowl, combine the 2.5 cups All-Purpose Flour, 1 tsp Salt, and 1 cup Unsalted Butter (cold and cubed). Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing just until the dough begins to come together. Don’t overwork it—visible butter flakes ensure a flaky texture. Form into two equal discs, wrap in plastic, and chill for 1 hour to relax the gluten.

Step 2: Create the Creamy Blueberry Filling

In a saucepan, combine 4 cups Fresh Blueberries, ½ cup Granulated Sugar, 0.25 cup Cornstarch, 2 tbsp Lemon Juice, and 1 tsp Vanilla Extract. Cook over medium heat for 5-7 minutes, stirring constantly until thick and bubbly.

Remove from heat and fold in the remaining 2 cups Fresh Blueberries. Let cool slightly. In a separate bowl, beat the 8 oz Cream Cheese and 1.5 cups Heavy Cream until smooth, then gently fold into the blueberry mixture to create a rich, layered filling.

Step 3: Assemble and Bake the Pie

Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing gently into the bottom and sides. Pour the blueberry-cream filling into the crust.

Roll out the second disc for the top crust. You can create a full top crust with slits for venting or a lattice design for visual appeal. Brush the top crust with a beaten 1 whole Large Egg for a golden finish. Sprinkle with the remaining ½ cup Granulated Sugar for added texture.

Step 4: Bake to Golden Perfection

Place the pie on a baking sheet to catch any drips and bake in a preheated 375°F oven for 45-50 minutes. The crust should be deep golden brown and the filling should be bubbling through the vents.

If the edges brown too quickly, cover them with foil. Let the pie cool for at least 2 hours before slicing—this allows the filling to set completely, ensuring clean slices with distinct layers.

Dietary Considerations for marie callenders double cream blueberry pie

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add 1 tsp xanthan gum if your blend doesn’t include it. The texture will be slightly more tender but still flaky. 💡

Dairy-Free Adaptation

Use vegan butter (like Miyoko’s) for the crust and coconut cream plus dairy-free cream cheese (such as Kite Hill) for the filling. Chill the coconut cream overnight before using to ensure it’s thick enough.

Lower Sugar Version

Reduce the granulated sugar by half and add 1 tsp stevia or 2 tbsp monk fruit sweetener to the filling. The natural sweetness of ripe blueberries will compensate, especially in summer months.

Nut-Free Note

This recipe is naturally nut-free, but always check labels on store-bought crusts or pre-made fillings if you’re using shortcuts. Cross-contamination can be an issue for those with severe allergies.

Vegan Variation

Combine the dairy-free swaps above with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the wash. The pie will still bake up golden and delicious, just with a slightly different flavor profile.

I’ve tested this with Oatly heavy cream and it works beautifully. 🌱

Frequently Asked Questions