Marie Callender’s Double Cream Blueberry Pie Recipe: Buttery Lattice Crust With Bursting Berries

There’s an art to creating Marie Callender’s-style blueberry pie, and this version captures that signature balance of sweet fruit and buttery crust. The double cream layer takes it to another level, creating a luscious filling that’s rich without being heavy.

What sets this pie apart is the lattice crust, which bakes up golden and flaky while showing off the vibrant blueberry filling beneath. The secret is keeping the crust cold until it hits the oven, preventing tough spots and ensuring even browning.

Inside, you’ll find plump berries suspended in a creamy custard that’s neither too thick nor too runny. Each bite delivers the perfect ratio of fruit to cream, with just enough sugar to highlight the berries’ natural sweetness.

This recipe delivers restaurant-quality results at home, with a crust so tender it practically melts in your mouth. The filling stays perfectly set when sliced, making it as beautiful as it is delicious.

Ingredients for Marie Callender’s Double Cream Blueberry Pie

Buttery crust, double cream, and bursting blueberries make this pie unforgettable.

The butter is everything here—Plugra or European-style if you can find it (the higher fat content makes for flakier crust). Use fresh blueberries if they’re in season, but frozen works too (just don’t thaw them first). For the flour, standard all-purpose is perfect—no need for anything fancy. I always keep my butter in the freezer for pie-making so it’s extra cold when I start cutting it in.

No fresh berries? Frozen wild blueberries are actually my secret weapon—they’re smaller and pack more flavor. Out of heavy cream? Whole milk plus 2 tbsp melted butter per cup gets you close. For a dairy-free version, coconut cream works surprisingly well. The cornstarch can be swapped for instant tapioca if that’s what you have on hand.

The unbaked pie can chill in the fridge for up to 24 hours before baking. Once baked, it keeps at room temperature for 2 days (covered loosely with foil). For longer storage, refrigerate for up to 5 days—the cream layer stays firmer that way.

Step-by-Step Instructions for Double Cream Blueberry Pie

Here’s my tested method for a pie with flaky crust and rich, creamy blueberry filling.

Step 1: Prepare the Pie Crust

In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp salt, and 0.75 cup granulated sugar. I like to use fine sea salt here for even distribution throughout the dough. This creates the base for your flaky crust.

Add the 1 cup unsalted butter (cold and cubed) to the flour mixture. 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. This texture is crucial for achieving those flaky layers we all love in a perfect pie crust.

Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Don’t overwork it—the dough should be just moist enough to hold together when pressed. Form into two disks, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Cream Custard Layer

In a medium bowl, whisk together the 3 whole large eggs, 1.5 cups heavy cream, 1 tsp vanilla extract, and 0.25 cup granulated sugar. I always use full-fat heavy cream here for the richest, most luxurious texture in the final pie.

Whisk vigorously until the mixture is smooth and slightly thickened—about 2-3 minutes. This step incorporates air, creating a lighter custard. Set this aside while you prepare the blueberry filling. The mixture should look like a thick, pale yellow liquid when properly combined.

Step 3: Prepare the Blueberry Filling

In a large saucepan, combine the 6 cups fresh blueberries, 0.25 cup cornstarch, 0.25 tsp ground cinnamon, and 1 tbsp lemon juice. I pick over my blueberries first to remove any stems or imperfect berries. Stir well to coat the blueberries evenly.

Cook over medium heat for 8-10 minutes, stirring frequently, until the mixture thickens and the blueberries begin to burst. You’re looking for a glossy, jam-like consistency that coats the back of a spoon. Remove from heat and let cool slightly before using.

Step 4: Assemble and Bake the Pie

On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate. Transfer the dough to the plate, pressing it gently into the bottom and up the sides. Trim the edges, leaving a ½-inch overhang. Pour the cream custard mixture into the crust.

Spoon the prepared blueberry filling evenly over the custard layer. The blueberries will sink slightly into the custard as it bakes, creating that beautiful double-layer effect.

Roll out the second disk of dough and create a lattice top or full crust. Crimp the edges to seal, then brush with a little heavy cream and sprinkle with sugar. Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling is set. Let cool for at least 2 hours before slicing to allow the custard to fully set.

Pro Cooking Tips for Perfect Results

Crust Perfection Tips

Keep your butter ice-cold—I freeze mine for 15 minutes before cutting it into the flour. Use a pastry cutter for even distribution, and stop when you see pea-sized crumbs. This prevents tough crust and ensures flaky layers.

Prevent Soggy Bottom

Blind-bake your bottom crust for 10 minutes at 375°F before adding the filling. I use pie weights or dried beans to keep it flat. This creates a barrier against the moist filling, keeping the crust crisp.

Custard Consistency

Whisk your cream mixture for the full 2-3 minutes until it’s pale and slightly thick. If it looks thin, your filling won’t set properly. I test mine by running a finger through it—it should leave a visible trail. 💡

Berry Burst Control

Don’t overcook the blueberry filling—8-10 minutes is perfect. You want some whole berries to burst during baking, not all of them. I stir in 1 tbsp lemon juice at the end for brightness.

Lattice Pro Tips

Chill your lattice strips for 15 minutes before weaving. This makes them easier to handle. I use a ruler for even spacing and brush each strip with cream before baking for extra shine. ✨

Baking & Cooling

Bake on the lower oven rack for 20 minutes, then move to the center. This ensures the bottom crust cooks through. Let it cool the full 2 hours—cutting early makes the filling run.

Frequently Asked Questions