There’s something truly irresistible about a slice of Marie Callender’s Double Cream Blueberry Pie. This classic dessert combines the rich, velvety texture of double cream with the sweet, tangy burst of fresh blueberries. It’s a perfect balance that makes every bite feel like a little celebration.
We love how this pie brings together simple ingredients to create a comforting treat that’s both elegant and homey. Whether you’re serving it at a family gathering or enjoying a quiet moment with a cup of coffee, this recipe is sure to become a favorite. Let’s dive into making this deliciously creamy blueberry pie that captures the essence of classic American baking.
Ingredients
To craft the perfect Marie Callender’s Double Cream Blueberry Pie, we need quality ingredients that highlight the luscious double cream and ripe blueberries. Below are the essentials for each component of this delightful dessert.
Pie Filling Ingredients
Our blueberry pie filling calls for fresh and flavorful ingredients to create that iconic burst of tartness balanced with sweetness.
- 4 cups fresh blueberries, rinsed and drained
- 3/4 cup granulated sugar
- 1/4 cup cornstarch (for thickening)
- 1/4 teaspoon ground cinnamon (optional for warmth)
- 1 tablespoon lemon juice (adds brightness)
- 1/2 teaspoon vanilla extract
Double Cream Ingredients
The double cream is what adds that signature richness and velvety texture to the pie.
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (for subtle sweetness)
- 1 teaspoon vanilla extract
Crust Ingredients (if homemade)
To make a flaky, buttery crust from scratch, gather these ingredients. The crust creates the perfect base to hold our luxurious filling.
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Sifted |
| Unsalted butter | 1 cup (2 sticks) | Cold and cut into small cubes |
| Granulated sugar | 1 tablespoon | Optional, adds slight sweetness |
| Salt | 1/2 teaspoon | Enhances flavor |
| Ice-cold water | 6 tablespoons | Add gradually to form dough |
We recommend chilling the crust dough for at least 1 hour before rolling out to maintain flakiness.
Equipment Needed
To achieve the perfect Marie Callender’s Double Cream Blueberry Pie, having the right equipment on hand is essential. Below is a list of must-have tools that will guide us through every step—from preparing the crust to whipping the cream and baking the pie to golden perfection.
- 9-inch pie dish: Preferably ceramic or glass for even heat distribution and classic presentation.
- Mixing bowls: One large bowl for the pie filling and another for whipping the double cream.
- Measuring cups and spoons: Accurate measurement is critical for balancing sweetness and texture.
- Rolling pin: To roll out the pie dough evenly if making the crust from scratch.
- Whisk: For combining ingredients smoothly—especially when blending the cream and filling.
- Spatula: Flexible and sturdy tools help with folding and transferring the double cream.
- Pastry cutter or food processor: Helpful in cutting butter into flour quickly for a flaky crust.
- Fine mesh sieve: For dusting powdered sugar over the whipped cream topping (optional).
- Saucepan: To heat the blueberry filling mixture gently before assembling.
- Cooling rack: Allows the pie to cool evenly after baking for optimal texture.
- Electric mixer (hand or stand): Highly recommended for whipping heavy cream to stiff peaks effortlessly.
- Knife and fork: For serving and enjoying the pie.
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Bake and shape the pie |
| Mixing bowls | Prepare filling and cream |
| Measuring cups/spoons | Accurate ingredient measurements |
| Rolling pin | Roll pie dough evenly |
| Whisk | Blend ingredients smoothly |
| Spatula | Fold cream, transfer mixtures |
| Pastry cutter | Cut butter into flour for crust |
| Fine mesh sieve | Dust powdered sugar on cream topping |
| Saucepan | Gently heat blueberry filling |
| Cooling rack | Cool pie evenly post-baking |
| Electric mixer | Whip heavy cream to double cream texture |
| Knife and fork | Serve and enjoy the pie |
Having these tools ready allows us to focus on the flavors and textures that make the Double Cream Blueberry Pie so irresistible. We recommend setting out all equipment before starting to ensure a smooth baking experience.
Prep Work
Before we start assembling our Marie Callender’s Double Cream Blueberry Pie, it’s crucial to complete some essential preparatory steps. These ensure the pie’s flavors and textures develop perfectly from start to finish.
Preparing the Blueberries
- Rinse fresh blueberries under cold water to remove any impurities.
- Drain them in a fine mesh sieve and gently pat dry with a clean towel to avoid excess moisture, which can impact the filling consistency.
- In a mixing bowl, combine the blueberries with granulated sugar, cornstarch, ground cinnamon, and a squeeze of fresh lemon juice.
- Toss gently to coat all berries evenly. This mixture will thicken during baking while enhancing natural sweetness and tartness.
- Set aside the blueberry mixture to let the flavors meld while we prepare other components.
Making the Pie Crust (if applicable)
If we opt for a homemade crust, follow these precise steps for a flaky base:
| Ingredient | Amount | Preparation |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted |
| Unsalted butter | 1 cup (2 sticks) | Cold, cubed |
| Granulated sugar | 1 tbsp | – |
| Salt | ½ tsp | – |
| Ice-cold water | 6-8 tbsp | Slowly added |
- Use a pastry cutter or food processor to blend the flour, sugar, and salt with cubed butter until the mixture resembles coarse crumbs.
- Gradually add ice-cold water one tablespoon at a time. Mix lightly until the dough begins to hold together; avoid overworking to keep the crust tender.
- Shape the dough into a flat disc, wrap tightly with plastic wrap, and chill for at least 1 hour.
- When ready, roll out on a floured surface to fit a 9-inch pie dish evenly.
Prepping the Double Cream
The luxurious double cream topping is what elevates this pie to its signature velvety texture:
- In a chilled mixing bowl, pour heavy whipping cream (cold from the fridge).
- Add powdered sugar along with a hint of pure vanilla extract for subtle sweetness and aroma.
- Use an electric mixer on medium-high speed to whip the cream until soft peaks form.
- Be careful not to overwhip, or the cream will become grainy and start turning into butter.
- Keep the double cream refrigerated until the pie is cool and ready to serve.
By thoroughly following this Prep Work we set the foundation for a pie that delights visually and in every bite.
Directions
Let’s walk through each step to create our Marie Callender’s Double Cream Blueberry Pie with precision and care. Following these clear directions ensures a perfect balance of rich creaminess and vibrant blueberry flavor.
Making the Pie Filling
- Rinse 4 cups of fresh blueberries under cold water. Drain thoroughly to prevent excess moisture.
- In a large bowl, combine the blueberries with:
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- Gently toss the mixture until blueberries are evenly coated with the sugar and cornstarch blend. This thickener will help the filling set with a luscious consistency.
- Let the mixture rest for 10 minutes to allow the sugar to dissolve and flavors to meld.
Assembling the Pie
- If using homemade crust, roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
- Fit the dough into the pie dish, pressing gently to remove air pockets.
- Pour the prepared blueberry filling into the crust, spreading evenly.
- Optionally, add a lattice crust or a full top crust. If you opt for a full crust, cut several slits for steam to escape.
Adding the Double Cream Layer
- In a chilled mixing bowl, combine:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Using an electric mixer, whip on medium speed until soft peaks form. Be careful not to overwhip; the cream should be smooth and velvety.
- Spread the whipped double cream evenly over the cooled blueberry filling if baking with a pre-baked crust, or after baking if you added the cream post-bake for a fresher topping.
Baking Instructions
Follow these baking steps carefully for the best results:
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | – | Ensure oven is fully preheated |
| Bake pie | 375°F (190°C) | 45-50 minutes | Bake until crust is golden and filling bubbles |
| Optional pre-bake crust | 350°F (175°C) | 15 minutes | For a crispier bottom crust |
- Place the pie on the middle rack.
- Check crust color about 40 minutes in; cover edges with foil if browning too fast.
- Remove once the filling bubbles and crust is golden.
Cooling and Setting
- Remove the pie from the oven and place it on a cooling rack.
- Allow the pie to cool for at least 2 hours to let the filling set perfectly.
- If you have not added the double cream before baking, now is the time to spread the whipped cream topping.
- For the best texture and flavor, chill the pie in the refrigerator for an additional hour before serving.
By meticulously following these directions, our Marie Callender’s Double Cream Blueberry Pie will achieve its signature creamy texture and rich blueberry flavor every time.
Serving Suggestions
To fully enjoy our Marie Callender’s Double Cream Blueberry Pie, we want to highlight the best ways to serve this rich dessert that accentuates its creamy texture and vibrant blueberry flavor.
- Serve chilled or at room temperature. Allow the pie to rest after baking until it reaches room temperature or refrigerate it for 1-2 hours. This helps the double cream topping set perfectly and the filling to firm up for clean slices.
- Pair with complementary flavors to enhance each bite:
- A scoop of vanilla bean ice cream adds a cold, creamy balance.
- A drizzle of honey or maple syrup on top brings subtle sweetness.
- Fresh mint leaves elevate the presentation and add a refreshing aroma.
- Enhance the experience with beverages such as:
- A cup of hot Earl Grey tea to balance sweetness with citrusy notes.
- A glass of cold milk for classic comfort.
- A fruity sparkling cider for festive occasions.
Presentation Tips
To make each serving visually enticing and appetizing, follow these simple ideas:
| Suggestion | Description |
|---|---|
| Dust with powdered sugar | Lightly sift powdered sugar on the crust for elegance |
| Garnish with fresh berries | Add fresh blueberries or raspberries for color contrast |
| Swirl extra double cream | Pipe or spoon a swirl of whipped double cream on top |
“The beauty of the Double Cream Blueberry Pie lies not only in its flavors but also its presentation.“
By following these serving suggestions, we maximize the sensory delight of every slice. Whether for a family dinner or special celebration, these tips ensure our Marie Callender’s Double Cream Blueberry Pie shines on any dessert table.
Storage Tips
To maintain the freshness and flavor of Marie Callender’s Double Cream Blueberry Pie, proper storage is essential. Follow these guidelines to keep our pie tasting as delightful as the moment it came out of the oven.
Refrigeration
Since this pie contains a double cream topping, it must be refrigerated to prevent spoilage.
- Cover the pie loosely with plastic wrap or aluminum foil to avoid absorbing other fridge odors.
- Store the pie in the coldest part of the refrigerator, ideally at a temperature between 34°F and 40°F (1°C to 4°C).
- Consume the pie within 3 to 4 days for optimal flavor and texture.
Freezing
If we want to extend the pie’s life, freezing is an option, especially for the pie without the cream topping.
- To freeze, remove the double cream layer first, wrap the pie tightly in plastic wrap and then in aluminum foil.
- Place the pie in a freezer-safe container or bag.
- Freeze at 0°F (-18°C) or below.
- For best results, consume within 1 to 2 months.
- When ready to serve, thaw in the refrigerator overnight.
Double Cream Storage
The double cream topping should be stored separately:
- Keep in an airtight container in the fridge.
- Use within 1 to 2 days to maintain its creamy texture.
- Re-whisk lightly before spreading on the pie if it softens.
| Storage Method | Temperature Range | Recommended Duration | Notes |
|---|---|---|---|
| Refrigeration | 34°F to 40°F (1°C to 4°C) | 3 to 4 days | Cover loosely to prevent odor absorption |
| Freezing (Pie only, no cream) | 0°F (-18°C) or below | 1 to 2 months | Wrap tightly, thaw overnight in fridge |
| Double Cream | 34°F to 40°F (1°C to 4°C) | 1 to 2 days | Store separately, re-whisk before use |
Additional Tips
“Proper storage not only preserves the taste but also the signature velvety texture of our Double Cream Blueberry Pie.”
- Avoid storing the pie near strong-smelling foods.
- Do not leave the pie out at room temperature for more than 2 hours.
- When serving leftovers, allow the pie to sit at room temperature for 10–15 minutes to bring out the creamy flavors naturally.
Following these Storage Tips will ensure every slice of our Marie Callender’s Double Cream Blueberry Pie remains as luscious and fresh as the first.
Conclusion
Marie Callender’s Double Cream Blueberry Pie offers a perfect balance of creamy richness and fresh fruitiness that’s hard to resist. With the right ingredients, tools, and techniques, we can bring this classic dessert to life in our own kitchens.
Whether for a special occasion or a simple treat, this pie promises to impress with its texture and flavor. By following the steps and tips, we ensure every bite is as delightful as intended, making it a dessert worth savoring again and again.
Frequently Asked Questions
What makes Marie Callender’s Double Cream Blueberry Pie special?
Marie Callender’s pie features a rich, creamy double cream topping combined with fresh blueberries, creating a smooth, velvety texture and balanced flavor that’s both comforting and elegant.
What are the key ingredients for the blueberry filling?
The filling uses fresh blueberries, granulated sugar, cornstarch, ground cinnamon, lemon juice, and vanilla extract to provide a sweet, tangy, and slightly spiced taste.
Can I make the pie crust from scratch?
Yes, the article provides a homemade crust recipe using all-purpose flour, unsalted butter, sugar, salt, and ice-cold water, with a tip to chill the dough for flakiness.
What equipment do I need to bake this pie?
Essential tools include a 9-inch pie dish, mixing bowls, measuring cups and spoons, rolling pin, whisk, spatula, pastry cutter or food processor, fine mesh sieve, saucepan, cooling rack, and electric mixer.
How do I prepare the double cream topping?
Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form, being careful not to overwhip to maintain a smooth, velvety texture.
What are the baking instructions for the pie?
Fit the crust into the pie dish, add the blueberry filling, top with double cream, bake at the specified temperature for the recommended time, then cool entirely to let the filling set.
How should I serve the Double Cream Blueberry Pie?
Serve chilled or at room temperature, and consider pairing with vanilla ice cream, honey, or a hot cup of Earl Grey tea for enhanced flavor.
How do I store leftover pie?
Refrigerate covered loosely to avoid odors and consume within 3 to 4 days. Freeze the pie without the cream topping for up to 1 to 2 months.
Can I freeze the double cream topping?
No, store the double cream separately in an airtight container and use within 1 to 2 days for best freshness and texture.
What is the best way to prepare blueberries for the pie?
Rinse and drain fresh blueberries, then mix with sugar, cornstarch, cinnamon, and lemon juice to ensure even flavor distribution and proper thickening during baking.