It’s our nation’s birthday, and locals are gearing up for a big bash.

Whether you’re celebrating with a barbecue or picnic, a fresh summer fruit pie is a tasty Independence Day tradition.

This blueberry pie caught my eye from Tim Mulligan’s “A Perfect 10” (Highpoint Life, $24.99), which features 70 tried-and-true recipes, 10 for each meal category: breakfast, appetizers, salads, soups, entrees, desserts and Thanksgiving.

“This pie is the perfect summer dessert,” writes Mulligan of the blueberry pie. “Show up at a friend’s house with this beauty, and it’ll be the star of the show.”

Looking for something different? Tweak the pie into Mulligan’s red, white and blue Fourth of July Patriotic Pie Parfaits.

To do it, first prepare the blueberry filling. Take a frozen pie crust and turn it blue by coating it with a layer of blueberry jam. Bake according to package directions. Let cool and then crumble it into small pieces.

To assemble –here’s where the kids can get involved – place a dollop of whipped cream in a clear plastic cup. Add a little pie crust crumble, then a larger layer of blueberry pie filling, another layer of whipped cream and then pie crumbs, more pie filling, and top with whipped cream. Crumble some blue pie crust on top, add some blue sprinkles if you want, and top with a maraschino cherry or raspberries or strawberries.

Happy Fourth!

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.

The Best Blueberry Pie

Tim Mulligan’s “A Perfect 10;” yield is 6-8 servings

Ingredients:

Crust:

3 cups flour
2 tablespoons sugar
1 teaspoon kosher salt
8 tablespoons (1stick) cold unsalted butter, cut into small slices
1⁄2 cup shortening, chilled and cut into small cubes

Filling:

6 cups blueberries, divided
1 cup sugar, divided
1 cup blueberry jam
3 tablespoons flour
Grated zest and juice of one lemon
Kosher salt
2 tablespoons unsalted butter, cut into small slices
Glaze
1⁄2 cup sugar
1 orange, juiced

Method:

1. Grease a standard 9-inch pie dish.

2. Crust: In food processor, pulse flour, sugar, and salt until combined. Add butter and shortening, and continue pulsing until mixed well and turning into a crumbly mixture. Slowly add 1⁄2 cup cold water, pulsing until it all comes together into a ball of dough.

3. On floured surface, place ball of dough. Cut in half. With rolling pin, roll both halves into 13-inch circles. Gently place one half into pie dish and refrigerate until ready to add filling. Place other circle onto baking sheet lined with parchment paper, and refrigerate.

4. Preheat oven to 425 degrees.

5. Filling: Combine 3 cups blueberries and 1⁄2 cup sugar in small saucepan over medium heat. Bring to a boil; reduce heat to low and simmer until mixture is reduced by nearly half, about 20 minutes. Pour mixture into large mixing bowl. Add remaining blueberries, 1⁄2 cup sugar, jam, flour, lemon zest and juice, and salt. Stir to combine; let cool completely. Then pour it over refrigerated crust. Sprinkle with butter slices.

6. Place remaining dough half over pie. Pinch top and bottom together with your fingers to seal crust completely. Cut 3 or 4 small 1-inch slits into center of top pie.

7. Place pie on foil-lined baking sheet and bake 15 minutes. Reduce temperature to 350 degrees and bake 30 minutes more.

8. Meanwhile, make glaze. Mix sugar, orange juice, and quarter cup water in small saucepan over medium heat. Simmer about 10 minutes to a nice glaze consistency.

9. After pie has baked the additional 30 minutes, pour glaze carefully over top of pie and bake another 10 minutes, or until top is nicely browned. Remove pie from oven and let sit several hours or overnight to set up before serving.