Ingredients
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
2 pints fresh blueberries
2 containers (6 ounces each) fresh blackberries
1 teaspoon cornstarch
Preparation
In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.
