By Gretchen McKay
From Pittsburgh Post-Gazette
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 cheesecake-like, 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 July 4 or any other summer cookout….