Marie Callender’s Double Cream Blueberry Pie Recipe: Dive into Decadence

Indulge in the luscious delight of Marie Callender’s Double Cream Blueberry Pie!

This recipe promises to take your taste buds on a journey of decadence with its rich creamy filling and bursting blueberries, all nestled in a flaky golden crust.


Whether it’s a special occasion or a simple craving for something sweet, this pie will surely satisfy your dessert desires.

So, let’s dive into the recipe and experience the joy of homemade goodness.



For the Crust:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 4-6 tablespoons ice water

For the Filling:

  • 1 cup heavy cream
  • 1 cup sour cream
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries


  • Mixing bowls
  • Pie dish
  • Rolling pin
  • Whisk
  • Saucepan


Prepare the Crust:

In a large mixing bowl, combine flour and salt. Cut in chilled butter until mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until dough forms.


Shape dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the Oven:

Preheat your oven to 375°F (190°C).


Roll Out the Crust:

On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.

Prepare the Filling:

In a saucepan, whisk together heavy cream, sour cream, sugar, and cornstarch over medium heat until thickened.


Remove from heat and stir in vanilla extract. Let the mixture cool slightly.

Assemble the Pie:

Spread half of the blueberries onto the bottom of the pie crust.


Pour half of the cream filling over the blueberries.

Repeat with the remaining blueberries and cream filling.


Bake the Pie:

Place the pie in the preheated oven and bake for 35-40 minutes,

or until the crust is golden brown and the filling is set.


Cool and Serve:

Allow the pie to cool completely before serving.

Slice and enjoy the creamy, blueberry-filled goodness!


Nutritional Facts

  • Serving Size: 1 slice (assuming 8 slices per pie)
  • Calories: Approximately 350 per serving
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 60mg
  • Sodium: 170mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 1.5g
  • Sugars: 14g
  • Protein: 4g

Health Benefits

Indulging in this delicious blueberry pie can offer some health benefits, thanks to the nutritious blueberries packed with antioxidants and vitamins.

Blueberries are known to support heart health, improve brain function, and may even help lower blood pressure.


Additionally, the calcium-rich cream in this pie contributes to bone health and provides a source of energy.

FAQs (Frequently Asked Questions)

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries can be substituted for fresh ones in this recipe.


However, be sure to thaw and drain them before using.

Can I make the pie crust ahead of time?



You can prepare the pie crust dough in advance and store it in the refrigerator for up to two days before using it.

Can I freeze leftover pie slices?

Yes, you can freeze individual slices of pie for up to three months.


Simply wrap them tightly in plastic wrap and aluminum foil before freezing.

Can I use a different type of fruit for this pie?

While this recipe specifically calls for blueberries,


you can certainly experiment with other fruits such as raspberries, strawberries, or even a mix of berries.

How do I store leftovers?

Leftover pie can be stored in the refrigerator for up to three days.


Cover it tightly with plastic wrap or aluminum foil to keep it fresh.


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