Blueberry season is upon us, which means berry-studded muffins, pancakes, salads and smoothies. The plump and juicy berry — thought to have one of the highest antioxidant levels of all everyday fruits — also makes a great base for a summer pie that’s both sweet and jammy, with just a touch of tang for balance.
This super-easy recipe from Cook’s Country magazine pairs the sweet-sour pop of fresh blueberries with a cooked berry puree in a simple (but oh-so-good) graham cracker crust. It’s topped with a cheesecakelike, no-bake whipped topping that whisks together in a stand mixer in around 5 minutes. No bothering with dough means the whole process is no big deal, making this a perfect pie for novice bakers and cooks for their summer cookout.
The original recipe in the June/July magazine featured piped rosettes of topping on the pie, but I’m pretty clumsy with a pastry bag. So I chose the easier option of spreading the topping across the top of the pie with an offset spatula, and then swirling in the puree in a marble pattern with a butter knife. I also added a strawberry flower in the center.
Be sure to chill the pie after it’s prepared for the recommended 4 hours or it will fall apart when you slice it. (I refrigerated mine overnight.)