Ingredients

Makes 4 cups

　　1/2 cup sugar

　　1 tablespoon fresh lemon juice

　　2 pints fresh blueberries

　　2 containers (6 ounces each) fresh blackberries

　　1 teaspoon cornstarch

　　

Step 1

In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.

　　

Step 2

In a small bowl, dissolve the cornstarch in 1 teaspoon cold water. Stir into the sauce. Simmer, stirring, about 1 minute more, until the sauce thickens slightly. Remove from the heat; stir in the remaining berries. Transfer the sauce to a serving bowl. Chill until cold; stir before serving with the pie.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.