The simple, no-bake strawberry pie that I whipped up for Father’s Day was such a success that I decided to make one for the Fourth of July. Let’s see … red berries, white whipped cream … what could I do but add a blueberry pie to the dessert menu?

I used the same method as in the strawberry pie, substituting lime zest for the orange zest (although orange zest would have been great, too). And — confession time — because I didn’t have fresh local berries, I went with high-quality frozen blueberries instead of fresh. No one noticed.

Instead of crushing the berries with a potato masher, this time I whirled them in the mini food processor-type attachment that came with my immersible blender. Because the blueberries were frozen, they didn’t liquefy but instead had an almost-snowy texture. I added some of the water, and the mixture looked like sorbet. So I scraped it into the saucepan, and as it warmed, the berries melted and liquefied.

NO-BAKE BLUEBERRY PIE

Yield: 6 to 8 servings

2 pounds fresh or frozen blueberries

1/2 cup water

1 cup granulated sugar

3 tablespoons cornstarch

Grated zest of 1 lime (colored portion of peel)

1 (9-inch) pie crust, baked and cooled

Sweetened whipped cream, for serving

Rinse and drain fresh berries; pat dry. (Frozen berries should not be rinsed.)

To make the glaze, puree enough berries in a small food processor or blender to measure 1 cup. Transfer the pureed berries to a medium saucepan. Stir in water, then stir in sugar and cornstarch. Place over medium heat. (If using frozen berries, reserve a few tablespoons of water to mix with the cornstarch, making a slurry. Add the cornstarch mixture and the sugar after the pureed berries melt and liquify.)

Cook, stirring frequently, until mixture starts to boil. Continue to cook, stirring constantly, until liquid thickens and turns from cloudy to clear. Remove from heat. Stir in lime zest. Let cool completely.

When glaze is cool, and up to 3 hours before serving, spread a small amount of glaze over the pie crust. Stir remaining glaze into berries. Pour into pie shell, mounding berries attractively. Cover loosely and refrigerate an hour or until cold.

Serve with sweetened whipped cream.